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White Rice Soup
From Modern cookery, in all its branches, 1884
Serves 4
Rice should be boiled for 5 minutes before adding to the stock.
Presented as published in 1884. 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
405Calories
4 gProtein
26 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein3.8 g
Carbohydrates26 g
Fiber0.4 g
Sugars0 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.1 g
Cholesterol90 mg
Sodium20 mg
Potassium118 mg
Calcium62 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate65 mcg
Choline1.6 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 42. The excerpt below is the record exactly as published.
WHITE RICE SOUP. Throw four ounces of well-washed rice into boiling water, and in fi ye minutes after pour it into a sieve, drain it well, and put it into a couple of quarts of good white boiling stock ; let it stew until tender ; season the soup with salt, cayenne, and pounded mace; stir to it three quarters of a pint of very rich cream
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