Rice Soup with Bouillon
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
- % cup of rice
- 3 qts. of bouillon
- 2 cups of cold water
Method
The rice is washed and put on with 2 cups of cold water to boil for 5 minutes; then pour off the water.
Now add 3 qts. bouillon and cook slowly for 1 hour.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 3. The excerpt below is the record exactly as published.
RICE SOUP WITH BOUILLON. Quantity for 6 Persons. % cup of rice 3 qts. of bouillon 2 cups of cold water
Cook this with the app: pantry check, scaling, and the assistant.