Rice Soup
Ingredients
Directions
Clean and prepare the rice.
Half-boil the rice in good broth.
Add jelly and boil until reduced to a paste that is liquid but cool enough to bottle.
Boil for an additional 15 minutes.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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