Boiled Rice and Treacle
From The doctors' cookery book, 1938
Presented as published in 1938. 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
6622Calories
129 gProtein
1451 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories6622 kcal
Protein129 g
Carbohydrates1451 g
Fiber24 g
Sugars2.2 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.2 g
Cholesterol0 mg
Sodium91 mg
Potassium2087 mg
Calcium508 mg
Iron78 mg
Magnesium454 mg
Phosphorus2087 mg
Zinc20 mg
Copper4 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2 mg
Vitamin K1.8 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)10 mg
Riboflavin (B2)0.9 mg
Niacin (B3)76 mg
Folate4191 mcg
Choline105 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 6. The excerpt below is the record exactly as published.
BOILED RICE AND TREACLE 4 Ib. rice 1. Put the washed rice into a greased basin. Cover with water
Cook this with the app: pantry check, scaling, and the assistant.