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Bread, Wheat and Rice
From Cassell's dictionary of cookery, 1892
Serves 20
Sufficient for four loaves.
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
711Calories
20 gProtein
151 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories711 kcal
Protein20 g
Carbohydrates151 g
Fiber0.9 g
Sugars0 g
Total Fat2.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2206 mg
Potassium273 mg
Calcium45 mg
Iron10 mg
Magnesium53 mg
Phosphorus222 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate376 mcg
Choline2.6 mg
Caffeine0 mg
Water55 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 263. The excerpt below is the record exactly as published.
Bread, Wheat and Rice.— Beat one pound and a half of well-boiled rice to a paste, and mix it with seven pounds of fine wheaten flour while still warm ; take a pint and a half of warm milk and water, four ounces of salt, and four table-spoonfuls of yeast
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