gluten-freedairy-freenut-free
Thick Rice Soup
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
- 2 pints water or stock
- 2 tablespoonfuls Crisco
- Salt and pepper to taste
- 2 small onions
- 1 cupful canned tomatoes
- 4 fresh ones
Method
Wash and drain rice.
Heat Crisco in saucepan, add rice and stir constantly until a golden brown.
Now add water or stock, onions and tomatoes cut in small pieces, and seasonings.
Cook slowly for one hour.
Nutrition per serving
222Calories
9 gProtein
24 gCarbs
11 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 25. The excerpt below is the record exactly as published.
Thick Rice Soup 2 pints water or stock 2 tablespoonfuls Crisco Salt and pepper to taste 1 cupful rice 2 small onions 1 cupful canned tomatoes, or 4 fresh ones
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