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Rice Soup (suitable for children, or sick persons)
From Cassell's dictionary of cookery, 1892
Serves 6
Time: one hour. Sufficient for six or eight persons.
Presented as published in 1892. 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
183Calories
9 gProtein
26 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein9.3 g
Carbohydrates26 g
Fiber0.2 g
Sugars5 g
Total Fat3.9 g
Saturated Fat1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Cholesterol9.5 mg
Sodium452 mg
Potassium353 mg
Calcium15 mg
Iron1.5 mg
Magnesium17 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.8 mg
Folate59 mcg
Choline30 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1567. The excerpt below is the record exactly as published.
ice Soup (suitable for childi-en, or sick persons). — Wash four ounces of rice in three or four waters, drain it, and boil it gently with two quarts of beef or veal stock until it is tender without being broken. Season with a little salt
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