Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Water | not in our table | 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
- four ounces of well-washed rice into boiling water
- a pint of very rich cream
- three quarters of a pint of very rich cream
- one boil
- 2 quarts
- 3/4 pint
Directions
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.