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Thin Rice Soup

Name: Thin Rice Soup
Yield: 1 servings
Ingredients: 1/6 cupful of rice; 1 pt. of water; 1 pinch of salt; 2 tbsps. of sugar; 1 tbsp. of lemon juice

From The art of German cooking and baking, 1922

Serves 1

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

208Calories

2 gProtein

50 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories208 kcal

Protein2.2 g

Carbohydrates50 g

Fiber0.4 g

Sugars26 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium2.6 mg

Potassium51 mg

Calcium10 mg

Iron1.3 mg

Magnesium8.7 mg

Phosphorus35 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1.3 mg

Folate71 mcg

Choline2.5 mg

Caffeine0 mg

Water43 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 181. The excerpt below is the record exactly as published.

THIN RICE SOUP. Ingredients for 1 plateful. 1/6 cupful of rice 1 pt. of water 1 pinch of salt 2 tbsps. of sugar 1 tbsp. of lemon juice

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