Tomato Soup with Rice (Potage aux Tomates et au Riz)
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 54. The excerpt below is the record exactly as published.
Tomato Soup with Rice {Potage aux Tomates et au Riz) Strain the juice from a can of tomatoes, which will amount to about three cups; three cups of stock from veal, chicken, or poultry of any kind. When hot add a half cup of rice
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