Vegetable and Rice Soup

Ingredients

• Half a pound of turnips
• half a pound of carrots
• half a pound of parsnips
• half a pound of onions
• half a pound of potatoes
• two table-spoonfuls of rice
• a quart of boiling water
• a dessert-spoonful of salt
• a small piece of soda
• a table-spoonful of rice-flour
• a quarter of a pint of cream

Method

1. 1

   Slice vegetables, boil with water and rice.

2. 2

   After an hour, add potatoes and continue boiling.

3. 3

   Thicken with rice-flour if too thin, then add cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 40. The excerpt below is the record exactly as published.

Vegetable and Rice Soup. Half a pound of turnips, half a pound of carrots, half a pound of parsnips, half a pound of onions, half a pound of potatoes, and two table-spoonfuls of rice. Slice the vegetables, put them into a pan with a quart of boiling water, add the rice (previouslj' washed), a dessert- spoonful of salt, and a small piece of soda. After boiling an hour, add the potatoes, sliced, and two quarts of boiling water ; continue boiling till all are well done. If the soup be too thin, mix a table-spoonful of rice-flour with a little milk, stir it weU in, adding white pepper, and more salt, if required ; boU it fifteen minutes, and add quai-ter of a pint of cream

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