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Rice Soup
From The household cook book, 1902
Serves 7
Half the quantity serves a small family.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
547Calories
12 gProtein
117 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein12 g
Carbohydrates117 g
Fiber5.8 g
Sugars1.4 g
Total Fat16 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Cholesterol38 mg
Sodium1043 mg
Potassium216 mg
Calcium307 mg
Iron30 mg
Magnesium45 mg
Phosphorus145 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.9 mg
Folate243 mcg
Choline16 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 25. The excerpt below is the record exactly as published.
RICE SOUP — Put a piece of butter the size of an egg and 1 cup of bread crumbs in a skillet, and fry tliem as thoroughly brown as possible without burning. When sufficiently browned, pour on 3 quarts of boiling water, and add a pint of rice, a head of finely cut celery, and a little salt
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