Breakfast Rice

Name: Breakfast Rice
Ingredients: One pint milk; One egg; One teaspoonful butter; Two cups boiled rice; One teaspoonful sugar; One pinch of salt

From The Federation cook book, 1910

Recipe attributed to MRS. G. M. TILLMAN.

Presented as published in 1910. 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

380Calories

22 gProtein

27 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories380 kcal

Protein22 g

Carbohydrates27 g

Fiber0 g

Sugars28 g

Total Fat24 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol255 mg

Sodium257 mg

Potassium801 mg

Calcium628 mg

Iron0.9 mg

Magnesium64 mg

Phosphorus592 mg

Zinc2.7 mg

Copper0 mg

Manganese0 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate24 mcg

Choline234 mg

Caffeine0 mg

Water468 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 11. The excerpt below is the record exactly as published.

Breakfast Rice One pint milk One egg One teaspoonful butter Two cups boiled rice One teaspoonful sugar One pinch of salt

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