{"id":3822,"slug":"cream-of-rice-soup","title":"CREAM OF RICE SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup rice, well washed.","1-1/2 quarts cold water.","1 onion sliced.","1 green pepper cut in shreds.","2 cups hot cream or milk.","1/4 cup butter.","2 tablespoons flour.","Salt, cayenne and nutmeg.","1 teaspoon finely chopped parsley."],"ingredients_norm":["rice","cold water","onion","green pepper cut in shred","hot cream or milk","butter","flour","salt cayenne and nutmeg","parsley"],"steps":["Heat water to boiling, season with salt and add rice, onion and green pepper (discarding seeds and veins).","Cook until rice is soft; rub through a sieve.","Melt butter in a saucepan, add flour, stir to a smooth paste, add cream slowly, stirring constantly.","Add seasonings and cook over hot water ten minutes.","Combine with rice mixture, continue cooking five minutes.","Turn into hot soup tureen and sprinkle over with parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:72","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"818e6dd3f5040bfd81c6b055a6f5a0b2c6ab352707457efa198ae97c97674e88","created_at":"2026-08-02T15:44:48Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-rice-soup"}