Swiss Rice Soup

Ingredients

• one-half of a cupful of rice
• two quarts of boiling water
• one tablespoonful of chopped onion
• a tiny bit of mace
• sprig of parsley
• a scant teaspoonful of salt
• two eggs
• one-half of a cupful of good cream
• two tablespoonfuls of grated Swiss cheese
• one tablespoonful of flour

Method

1. 1

   Wash rice, boil in water with onion, mace, parsley, and salt until pulpy.

2. 2

   Sieve and reheat.

3. 3

   Add flour blended with cold milk, stir until thickened.

4. 4

   Add pepper and salt to taste, simmer for five minutes.

5. 5

   Beat eggs, mix with cream, pour into soup while stirring.

6. 6

   Add cheese and remove from fire.

7. 7

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 7. The excerpt below is the record exactly as published.

SWISS RICE SOUP. Wash thoroughly one-half of a cupful of rice, put in a kettle with two quarts of boiling water, add one tablespoonful of chopped onion, a tiny bit of mace, sprig of parsley and a scant teaspoonful of salt, and boil slowly until the rice is pulpy. Rub through a sieve and reheat to the boiling point. Add one tablespoonful of flour blended with a little cold milk; stir until thickened. Add pepper to taste, more salt, if needed, and simmer for five minutes. Beat two eggs, add one-half of a cupful of good cream. Draw the kettle to the side of the fire and pour this in slowly, stirring well; sprinkle in two tablespoonfuls of grated Swiss cheese

Cook this with the app: pantry check, scaling, and the assistant.