Rice Soup

Ingredients

• half a quarter of a pound of Carolina rice
• a gill of wine
• the juice of two lemons
• the yolks of four eggs

Method

1. 1

   Pick and wash the rice, blanch in boiling water, then drain.

2. 2

   Add to rich broth and boil gently.

3. 3

   For a Danish version, add lemon peel and raisins, then stir in a mixture of beaten egg yolks, wine, and lemon juice before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1566. The excerpt below is the record exactly as published.

Rice Soup.— Take half a quarter of a pound of Carolina rice, picked clean, and washed in two or three different waters till no smell or dirt remain. Blanch it in boiling water, and drain it. Then take some rich broth, season it well, throw the rice in and let it boil, but not so as to be too much done, for then it breaks and does not look weU. Rice Soup (a Danish recipe). — Take half a pound of rice, pick and scald it, then put it into five pints of boUing water. When it begins to thicken, add the peel of a lemon and a quarter of a pound of raisins. When the soup has boiled enough, beat up the yolks of four eggs in a gill of wine, the juice of two lemons

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