Victoria Soup

Ingredients

• half a pound of best Carolina rice
• three pints of good nicely-flavoured white stock
• half a pint of boiling cream or milk
• salt and pepper if required

Method

1. 1

   Wash half a pound of best Carolina rice.

2. 2

   Throw it into boiling water, and boil it quickly for ten minutes.

3. 3

   Drain it, put it in a stewpan, and pour upon it three pints of good nicely-flavoured white stock.

4. 4

   Let it simmer gently until quite tender.

5. 5

   Put aside two heaped tablespoonfuls of the rice; rub the rest through a sieve, and stir the pulp into the stock.

6. 6

   Let it boil, and pour it upon the whole rice.

7. 7

   Serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2220. The excerpt below is the record exactly as published.

Victoria Soup (said to bo a favourite mth the Queen). — Wash half a pound of best Carolina rice. Throw it into boiling water, and boil it quickly for ten minutes. Drain it, put it in a stewpan, and. pom- upon it three pints of good nicely-flavoured white stock. Let it simmer gently tiU quite tender. Put aside two heaped table-spoonfuls of the rice ; rub the rest through a sieve, and stir the pulp into the stock. Let it boil, and pour it upon the whole rice. Season with salt and pepper if required, and stir into it half a pint of boiling cream or mUk

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