Rice-Flour Soup

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 10 min Total: 10 min
Yield
2.0 quarts
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Optional additions
Instructions (6)
  1. Mix eight ounces of fine rice-flour with a little cold broth to a smooth batter.
  2. Pour the batter into two quarts of fast-boiling broth or gravy soup.
  3. Add a seasoning of mace and cayenne, with a little salt if needful.
  4. Boil for ten minutes.
Optional Improvements
  1. For improved flavor, add two dessertspoonsful of currie-powder and the strained juice of half a moderate-sized lemon.
  2. To convert into a common white soup (if made with veal stock), add three quarters of a pint of thick cream to the rice.
Original Text
RICE-FLOUR SOUP. Mix to a smooth batter, with a little cold broth, eight ounces of fine rice-flour, and pour it into a couple of quarts of fast-boiling broth or gravy soup. Add to it a seasoning of mace and cayenne, with a little salt if needful. It will require but ten minutes’ boiling. Soup, 2 quarts; rice-flour, 8 oz.: 10 minutes. Obs.—Two dessertspoonsful of currie-powder, and the strained juice of half a moderate-sized lemon will greatly improve this soup: it may also be converted into a good common white soup (if it be made of veal stock), by the addition of three quarters of a pint of thick cream to the rice.
Notes
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