Rice Soup, White
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1568. The excerpt below is the record exactly as published.
Rice Soup, White.— Wash a quarter of a pound of best Carolina rice in two or three waters, throw it into fast-boiling water, and keep it boiling for five minutes. Drain it on a sieve, and put it into two quarts of nicely- flavoured white stock, also boihng. Let all simmer gently together until the rice is tender. Add three-quarters of a pint of thick cream, season Avith salt, cayenne, and pounded mace
Cook this with the app: pantry check, scaling, and the assistant.