3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the SOUP boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)