Lunch
Savory rice soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil half a cupful of well-washed rice in boiling water for twelve minutes;
- drain off the water, pour over it one quart of stock and cook until the rice is tender;
- beat the yolks of two eggs, add to them half a cup of cream, and this to the soup and stir for one minute;
Historical transcription
Source method
- 1
Boil half a cupful of well-washed rice in boiling water for twelve minutes; drain off the water, pour over it one quart of stock and cook until the rice is tender; then rub through a strainer and return to the fire; beat the yolks of two eggs, add to them half a cup of cream, and this to the soup and stir for one minute; do not allow it to boil; add more seasoning if necessary, and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.