Boiled Rice with Meat

Name: Boiled Rice with Meat
Ingredients: a good cupful of well washed rice; the broth or stock

From The school cookery book, 1881

Presented as published in 1881. 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

686Calories

17 gProtein

145 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories686 kcal

Protein17 g

Carbohydrates145 g

Fiber2.3 g

Sugars0.5 g

Total Fat2.6 g

Saturated Fat0.7 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium80 mg

Potassium408 mg

Calcium59 mg

Iron8.1 mg

Magnesium47 mg

Phosphorus275 mg

Zinc2.2 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)11 mg

Folate410 mcg

Choline18 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from The school cookery book (1881), page 48. The excerpt below is the record exactly as published.

Boiled Rice with Meat— About twenty minutes before serving the meat, put a good cupful of well washed rice into the broth or stock

Cook this with the app: pantry check, scaling, and the assistant.