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
• a sprig of parsley
• a scant teaspoonful of salt
• one tablespoonful of flour
• two eggs
• one-half of a cupful of good cream
• two tablespoonfuls of grated Swiss cheese

Method

1. 1

   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, a sprig of parsley, and a scant teaspoonful of salt, and boil slowly until the rice is pulpy.

2. 2

   Rub through a sieve, and reheat to the boiling point.

3. 3

   Add one tablespoonful of flour blended with a little cold milk; stir until thickened.

4. 4

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

5. 5

   Beat two eggs, add one-half of a cupful of good cream.

6. 6

   Draw the kettle to the side of the fire and pour this in slowly, stirring well; sprinkle in two tablespoonfuls of grated Swiss cheese and take immediately from the fire.

7. 7

   As served drop a pinch of chopped parsley over each plateful.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 19. The excerpt below is the record exactly as published.

o tablespoonfuls of flour blended with cold water, add seasoning to taste, simmer for five minutes longer, strain and return to fire. Add two canned Spanish peppers cut in tiny diamonds, keep hot for five minutes, add one cupful of hot cream and serve. 56 KIRMESS COOK BQOK. BLACK BEAN SOUP. Mrs T. K. Egbert, New York. Soak two cupfuls of black beans over night in three quarts of cold water,then put beans into a kettle with two quarts of water and two pounds of salt pork (or a ham bone if you have it, otiierwise it may be omitted), three cloves. Let it simmer four or five hours or un- til the beans are perfectly soft (add more boiling water* from time to time if necessary) then pass through a sieve. Put in slice of lemon and grate the yolk of a couple of hard boiled eggs, mixing with white of egg, making egg balls, and add sherry wine to taste (if liked) in the soup. DU BARRY SOUP. Mrs. Charles C. Thomas. . Boil one cup of rice in two quarts of clear chicken bouillon, rub through sieve and add one cup of cold cauliflower pressed through a potato ricer, season with white pepper and salt, add a pint of cream, and bring to a boil. Serve in bouillon cups, garnish with small pieces of cauliflower. SWISS RIOE SOUP. "Table Talk/' 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, a sprig of parsley and a scant teaspoonful of salt, and boil slowly until the rice is pulpy. Bub through a sieve, and reheat to the boiling point. Add one table- HOW TO MAKE SOUPS. 67 spoonful 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

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