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Rice Soup

Name: Rice Soup
Yield: 5 servings
Ingredients: 1 cup rice; 6 cups cold water; 2 cups cream; 4 tablespoons butter; 1 small onion; 2 tablespoons flour; 1 green pepper; salt; cayenne; nutmeg; 1 teaspoon chopped parsley; 1 teaspoon Worcestershire sauce

From Lowney's cook book, 1907

Serves 5

Presented as published in 1907. 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

476Calories

5 gProtein

38 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories476 kcal

Protein5.1 g

Carbohydrates38 g

Fiber1 g

Sugars1.4 g

Total Fat42 g

Saturated Fat19 g

Monounsaturated Fat7 g

Polyunsaturated Fat0.1 g

Cholesterol122 mg

Sodium48 mg

Potassium195 mg

Calcium86 mg

Iron1.8 mg

Magnesium22 mg

Phosphorus109 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C5.3 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K2.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)1.8 mg

Folate93 mcg

Choline3.9 mg

Caffeine0 mg

Water375 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 18. The excerpt below is the record exactly as published.

Rice Soup 1 cup rice 2 cups cream 6 cups cold water 4 tablespoons butter 1 small onion 2 tablespoons flour .1 green pepper " salt, cayenne, and nutmeg 1 teaspoon chopped parsley 1 teaspoon Worcestershire sauce

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