Rice Soup

Ingredients

• 2 quarts Stock
• 4 large Leeks
• 1 teacupful of whole Rice
• Milk
• Parsley
• Salt
• Pepper

Method

1. 1

   Put 2 quarts of liquor in which a fowl or knuckle of veal has been boiled into a pot.

2. 2

   Add the white part of the leeks cut into thin pieces and well-washed rice; boil for half an hour.

3. 3

   Then add parsley, milk, salt, and pepper; boil for five minutes, and the soup will be ready.

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 6. The excerpt below is the record exactly as published.

RICE SOUP. 2 quarts Stock. 4 large Leeks. 1 teacupful of whole Rice. Milk. Parsley. Salt and Pepper

Cook this with the app: pantry check, scaling, and the assistant.