Baked Rice
From Council cook book, 1908
Presented as published in 1908. 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
1386Calories
54 gProtein
217 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1386 kcal
Protein54 g
Carbohydrates217 g
Fiber7.4 g
Sugars60 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol117 mg
Sodium391 mg
Potassium2104 mg
Calcium1318 mg
Iron8.3 mg
Magnesium190 mg
Phosphorus1276 mg
Zinc6.5 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D9.4 mcg
Vitamin C22 mg
Vitamin A312 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B61.2 mg
Vitamin B125.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)8.8 mg
Folate467 mcg
Choline202 mg
Caffeine0 mg
Water1198 g
As published
This recipe was extracted from Council cook book (1908), page 25. The excerpt below is the record exactly as published.
Baked Rice. Peel and slice a couple of onions and throw them into cold water; let them boil up quickly, then drain Ring Up Douglas 4460 if the Carrier fails to serve THE EVENING POST regularly : : : 78 COUNCIL COOK BOOK. and mince them. Put the rice into a double boiler, boil one pint milk and pour it over the rice, and add the minced onion. Let them stew till the rice has absorbed the milk, which will be about two hours. Remove the pan from the fire and stir in a heaped tablespoon chopped parsley and the beaten whites of two eggs. Season all to taste
Cook this with the app: pantry check, scaling, and the assistant.