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Another Risotto
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
179Calories
5 gProtein
36 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein5.3 g
Carbohydrates36 g
Fiber3.2 g
Sugars8.1 g
Total Fat2 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol4.9 mg
Sodium270 mg
Potassium485 mg
Calcium80 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C19 mg
Vitamin A65 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline20 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 257. The excerpt below is the record exactly as published.
Another Risotto. Place in a saucepan half a pint of milk, a small teacupful STANDARD COOKERY. 379 of raw rice, four small Portugal onions, six good-sized to- matoes, both finely chopped, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.