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Rice Soup with Milk
From The art of German cooking and baking, 1922
Serves 6
In the summer time rice is palatable and refreshing, served cold with milk.
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
Method
Nutrition per serving
303Calories
13 gProtein
39 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein13 g
Carbohydrates39 g
Fiber0.4 g
Sugars16 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium177 mg
Potassium523 mg
Calcium412 mg
Iron1.3 mg
Magnesium47 mg
Phosphorus362 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate68 mcg
Choline60 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 6 servings.
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 MILK. Quantity for 6 Persons. ■1 cup of rice 2 qts. of milk 3 cups of water i^ tsp. of salt
Cook this with the app: pantry check, scaling, and the assistant.