Rice Soup

Name: Rice Soup
Ingredients: 1 tbsp. cooked rice; 1 tsp. butter; + c. rice water; + tsp. flour; 4 c. milk; 4 tsp. salt; Onion; Pepper; Piece of dried celery leaf; % tsp. chopped parsley

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

735Calories

37 gProtein

81 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories735 kcal

Protein37 g

Carbohydrates81 g

Fiber9 g

Sugars54 g

Total Fat36 g

Saturated Fat19 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.3 g

Omega-30.2 g

Cholesterol127 mg

Sodium9715 mg

Potassium2040 mg

Calcium1355 mg

Iron3.1 mg

Magnesium177 mg

Phosphorus1079 mg

Zinc4.8 mg

Copper0.4 mg

Manganese3.5 mg

Vitamin D9.4 mcg

Vitamin C12 mg

Vitamin A319 mcg

Vitamin E0.8 mg

Vitamin K42 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.8 mg

Folate45 mcg

Choline186 mg

Caffeine0 mg

Water1004 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 59. The excerpt below is the record exactly as published.

RICE SOUP. 1 tbsp. cooked rice. 1 tsp. butter. + c. rice water. + tsp. flour. 4 c. milk. 4 tsp. salt. Onion. Pepper. Piece of dried celery leaf. Few grains cayenne. % tsp. chopped parsley

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