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Rice Soup
From The Times cook book, no. 2, 1905
Serves 12
This soup is simply delicious.
Presented as published in 1905. 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
656Calories
72 gProtein
9 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein72 g
Carbohydrates9.1 g
Fiber1.1 g
Sugars1.1 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat3 g
Cholesterol254 mg
Sodium382 mg
Potassium711 mg
Calcium75 mg
Iron6.4 mg
Magnesium68 mg
Phosphorus468 mg
Zinc17 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A85 mcg
Vitamin E0.5 mg
Vitamin K7.6 mcg
Vitamin B60.4 mg
Vitamin B126.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate67 mcg
Choline2.9 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 30. The excerpt below is the record exactly as published.
RICE SOUP. Mrs. Oscar Leusch- ner, No. 1012 East Adams street— Take 15 cents worth of shoulder of mutton and put on to boil with three pints of cold water. Add one teaspoonful of salt. Let boil until the meat is nearly tender, then add two me- dium-sized carrots cut in dice, one medium- sized potato, two medium-sized leeks, cut fine, and a small half cup of rice. Let all boil till tender. Add more hot water before serving to make about two quarts. Lastly add a little parsley, cut fine, and a little pepper
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