Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of milk
- 2 tablespoons of rice
- 2 qts
- 1 apple
- 1 onion
- 1 carrot
- 1 spoon of rice flour
- 1 dessertspoon curry powder squeeze of lemon mice
- pepper
- salt
- lemon juice
Directions
2 qts. of stock.
1J oz. butter or dripping. 1 apple.
1 onion. i turnip.
1 spoon of rice flour.
1 pint of milk.
2 tablespoons of rice.
1 dessertspoon curry powder Squeeze of lemon mice. i teaspoon sugar.
Salt and pepper.
Melt the dripping or butter in a saucepan, cut up and fry the vegetables in it for a few minutes over the fire ; add the rice, flour, and curry powder ; mix well then the stock, pepper and salt. Simmer slowly for 1 to 2 hours, then strain and rub through sieve. Return the soup to the saucepan ; add the milk, lemon juice, sugar and rice ; cook slowly, not letting it boil till rice is burst ; add more flavouring if necessary, and serve hot.