WHITE RICE SOUP

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Throw four ounces of well-washed rice into boiling water.
  2. In five minutes after pour it into a sieve, drain it well.
  3. Put it into a couple of quarts of good white boiling stock.
  4. Let it stew until tender.
  5. Season the soup with salt, cayenne, and pounded mace.
  6. Stir to it three quarters of a pint of very rich cream.
  7. Give it one boil, and serve it quickly.
Original Text
WHITE RICE SOUP. Throw four ounces of well-washed rice into boiling water, and in five 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, give it one boil, and serve it quickly. Rice, 4 oz.: boiled 5 minutes. Soup, 2 quarts: 3/4 hour or more. Seasoning of salt, mace, and cayenne; cream, 3/4 pint: 1 minute.
Notes
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