vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Rice Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
502Calories
10 gProtein
92 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein10 g
Carbohydrates92 g
Fiber1.5 g
Sugars0.2 g
Total Fat4.1 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.7 g
Cholesterol138 mg
Sodium26 mg
Potassium149 mg
Calcium62 mg
Iron5.2 mg
Magnesium34 mg
Phosphorus180 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate281 mcg
Choline111 mg
Caffeine0 mg
Water544 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 32. The excerpt below is the record exactly as published.
half pint of white wine. RICE SOUP — Boil two quarts of water and a pound of rice, with a little cinnamon, until the rice is tender. Take out the cinnamon and sweeten rice to taste. Grate half a nutmeg over it and let stand until it is cold. Then beat up the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.