Rice Soup
From Cookery for every household, 1914
Serves 2
Milk may be used instead of yolk and cream, and chopped parsley may be added.
Presented as published in 1914. 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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 850. The excerpt below is the record exactly as published.
Rice Soup 1 pt. of mutton, veal, 1 yolk of egg. or chicken broth. 1 table-sp. cream. 1 table-sp. Patna rice
Cook this with the app: pantry check, scaling, and the assistant.