Part 2/8:

In our first episode, we focus on a particular dish - a rice soup that was served as the first course for dinner in third class. While the names of many dishes are known, exact recipes are often elusive, requiring us to refer to period cookbooks for inspiration. For instance, Eliza Acton’s Modern Cookery for Private Families provides a delightful recipe using rice, cream, and spices. Though simple, this dish stands out from contemporary recipes of rice soup, which often lack flavor.