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Apples and Rice
From Harper's cook book encyclopædia, 1902
Serves 3
This may be eaten either hot or cold.
Presented as published in 1902. 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
475Calories
15 gProtein
79 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein15 g
Carbohydrates79 g
Fiber2.1 g
Sugars30 g
Total Fat11 g
Saturated Fat6.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium126 mg
Potassium645 mg
Calcium421 mg
Iron2.6 mg
Magnesium57 mg
Phosphorus407 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.1 mcg
Vitamin C4 mg
Vitamin A106 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate137 mcg
Choline65 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 183. The excerpt below is the record exactly as published.
Apples and Rice. — Simmer a cup- ful of rice in a quart of milk until the rice is tender and the milk absorb- ed. Add a heaped table-spoonful of sugar, and half a dozen drops of es- sence of almonds. Beat well for a few minutes, then place in the centre of a large dish a round jar, and pour the rice round it. Pare, core, and cut six or eight large apples into slices half an inch thick
Cook this with the app: pantry check, scaling, and the assistant.