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Apples with Rice
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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
265Calories
6 gProtein
53 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein5.8 g
Carbohydrates53 g
Fiber2.6 g
Sugars33 g
Total Fat4.3 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium862 mg
Potassium369 mg
Calcium171 mg
Iron1 mg
Magnesium28 mg
Phosphorus165 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C7.2 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate44 mcg
Choline29 mg
Caffeine0 mg
Water465 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 120. The excerpt below is the record exactly as published.
APPLES WITH RICE. Core and peel neatly six sound, fine Newtown apples. Put into a saucepan with a gill of water and two ounces of sugar. Place it on a hot stove, put the lid on, and let cook for ten minutes. Meanwhile boil four ounces of rice in a pint and a half of milk, with half a saltspoonful of salt. Flavor it with six drops of orange flower water
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