vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple and Rice
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
478Calories
14 gProtein
75 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein14 g
Carbohydrates75 g
Fiber5.9 g
Sugars42 g
Total Fat11 g
Saturated Fat5.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol122 mg
Sodium134 mg
Potassium733 mg
Calcium371 mg
Iron2.2 mg
Magnesium58 mg
Phosphorus368 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.8 mcg
Vitamin C41 mg
Vitamin A123 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate81 mcg
Choline131 mg
Caffeine0 mg
Water503 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 134. The excerpt below is the record exactly as published.
Apple and Kice. — Boil a quarter of a pound of rice in one quart of milk till done ; add two or three eggs, sugar to taste, and three or four pounded macaroons. Peel and core five apples ; boil in a very little water and sugar some lemon peel and one glass of wine
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