Aunt Robbie's Swiss Rice
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
910Calories
29 gProtein
177 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories910 kcal
Protein29 g
Carbohydrates177 g
Fiber2.8 g
Sugars16 g
Total Fat31 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Cholesterol81 mg
Sodium855 mg
Potassium991 mg
Calcium64 mg
Iron1.8 mg
Magnesium86 mg
Phosphorus400 mg
Zinc3.5 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A5.9 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate58 mcg
Choline64 mg
Caffeine0 mg
Water704 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 16. The excerpt below is the record exactly as published.
Aunt Robbie's Swiss Rice 2 tablespoonsful butter (level) ^ medium sized onion Wash and dry 1 cup raw rice. Cut up onion and cook few minutes in butter. Add rice and cook, stirring meanwhile/ till it looks yellow. Add 23^ cups chicken stock
Cook this with the app: pantry check, scaling, and the assistant.