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Apricots with Rice
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil the rice, three-quarters of an hour.
Presented as published in 1892. 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
143Calories
6 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein6.2 g
Carbohydrates20 g
Fiber1.5 g
Sugars13 g
Total Fat5.4 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium63 mg
Potassium318 mg
Calcium214 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus177 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C27 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline32 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 171. The excerpt below is the record exactly as published.
Apricots with Rice. — Simmer very gently a small tea-cupf id of rice with a quart of milk. When the milk is absorbed and the rice thoroughly cooked, put it iato a bowl and beat it, for five or ten minutes, with two table- spoonfuls of sugar and six drops of almond flavouring. Press it into a mould which has been previously soaked in water, and when it is quite cold turn it into a glass dish, and poiu- round it apricots steAved in halves in a syrup made of a pound of sugar, the juice of three lemons, and three or four- spoonfids of water
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