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Consommé au Riz

A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).

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A historical recipe

Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ingredients 4 ingredients

  1. 8 cups consommé
  2. 1/4 cup washed rice
  3. 6 cups cold water
  4. 1/2 tablespoon salt

Method

  1. 8 cups consommé.
  2. 1/4 cup washed rice.
  3. 6 cups cold water.
  4. 1/2 tablespoon salt.
  5. PROCESS: Add salt to boiling water, then add rice slowly and let cook until rice is soft;
  6. drain.
  7. Pour over rice six cups cold water to separate kernels.
  8. Add rice to hot consommé and serve with Cheese Balls.

Plating

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