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Bread, Rice
From Cassell's dictionary of cookery, 1892
Serves 20
This bread is delicious when made with a mixture of milk.
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
439Calories
13 gProtein
90 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories439 kcal
Protein13 g
Carbohydrates90 g
Fiber4.5 g
Sugars0.5 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium145 mg
Potassium232 mg
Calcium27 mg
Iron5.7 mg
Magnesium32 mg
Phosphorus171 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate381 mcg
Choline13 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 260. The excerpt below is the record exactly as published.
Bread, Rice. — Allow one pound of rice to four jjounds of wheat flour. The rice must be first boiled in milk or water, and while warm added to the flour, bxit care must be taken to see thatjthe rice is thoroughly done. Mix all into a dough with a little yeast, a quarter of an ounce of salt, and sufiicient warm water for the required consistency
Cook this with the app: pantry check, scaling, and the assistant.