Rice Soup, with Apples
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
1553Calories
23 gProtein
365 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1553 kcal
Protein23 g
Carbohydrates365 g
Fiber18 g
Sugars109 g
Total Fat3.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium128 mg
Potassium1336 mg
Calcium247 mg
Iron13 mg
Magnesium152 mg
Phosphorus445 mg
Zinc3.6 mg
Copper1.3 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.9 mg
Vitamin K6.8 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate655 mcg
Choline53 mg
Caffeine0 mg
Water4751 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 10. The excerpt below is the record exactly as published.
RICE SOUP, with Apples. Ten ounces of rice, cook until soft in four quarts of water, add a little cinnamon ; when soft, pass through a strainer ; six good sized apples cooked to a pulp and pass through strainer, add a little salt, sugar and butter
Cook this with the app: pantry check, scaling, and the assistant.