Mohawk Valley Cook Book - Compiled by the Ladies' Society of St. Mark's Lutheran Church, Canajoharie, N. Y., 1889 #271189

A half-cup of rice is sufficient for from three to four quarts of soup. It should be well washed, and boiled in the broth for at least half an an hour; the same quantity of sago is needed, but will boil in half the time. If herbs are used for flavoring, they should be tied in small bunches if fresh, or in a small piece Of soft cloth if dried. If not wanted for immediate use the soup or stock will keep for several days, if set away in a very cool place.