Rice Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Put a pound of rice and a little cinnamon into two quarts of water.
  2. Cover it close, and let it simmer very gently till the rice is quite tender.
  3. Take out the cinnamon, then sweeten it to your palate.
  4. Grate into it half a nutmeg, and let it stand till it is cold.
  5. Beat up the yolks of three eggs, with half a pint of white wine.
  6. Mix them well together, and stir them into the rice.
  7. Set the whole on a slow fire, and keep stirring it all the time, lest it should curdle.
  8. When it is of a good thickness, and boils, take it up, and keep stirring it till you pour it into your dish.
Original Text
Rice Soup. PUT a pound of rice and a little cinnamon into two quarts of water. Cover it close, and let it simmer very gently till the rice is quite tender. Take out the cinnamon, then sweeten it to your palate; grate into it half a nutmeg, and let it stand till it is cold. Then beat up the yolks of three eggs, with half a pint of white wine; mix them well together, and stir them into the rice. Set the whole on a slow fire, and keep stirring it all the time, lest it should curdle. When it is of a good thickness, and boils, take it up, and keep stirring it till you pour it into your dish.
Notes
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