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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
Method
Nutrition per serving
222Calories
9 gProtein
24 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories222 kcal
Protein8.6 g
Carbohydrates24 g
Fiber3.7 g
Sugars12 g
Total Fat11 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol7.1 mg
Sodium418 mg
Potassium823 mg
Calcium46 mg
Iron2.1 mg
Magnesium40 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A54 mcg
Vitamin E0.8 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate45 mcg
Choline35 mg
Caffeine0 mg
Water446 g
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
Cook this with the app: pantry check, scaling, and the assistant.