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Rice Soup

Name: Rice Soup
Yield: 3 servings
Ingredients: half a teacupful of rice; a quart of milk; the yolks of two eggs; a tablespoonful of fresh butter; half a teacupful of cream; salt and pepper to taste

From The new Annie Dennis cook book, 1905

Serves 3

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

484Calories

18 gProtein

40 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein18 g

Carbohydrates40 g

Fiber0.4 g

Sugars16 g

Total Fat31 g

Saturated Fat15 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol214 mg

Sodium181 mg

Potassium606 mg

Calcium451 mg

Iron1.9 mg

Magnesium52 mg

Phosphorus451 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A157 mcg

Vitamin E0.5 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B122.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.6 mg

Folate84 mcg

Choline158 mg

Caffeine0 mg

Water339 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 57. The excerpt below is the record exactly as published.

Rice Soup Put to boil half a teacupful of rice in a quart of milk. When thoroughly done, strain, pressing the rice through the sieve also, and add the yolks of two eggs, a tablespoonful of fresh butter, half a teacupful of cream and salt and pepper to taste

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