Brown Rice and Cheese

Name: Brown Rice and Cheese
Ingredients: 3 cups milk; 2 cups grated cheese; 2 cups boiled brown rice; 1 tsp. salt; 1/2 tsp. paprika; beaten eggs

From Carolina cookery from Quaker kitchens, 1924

Pimentos, if liked, are an attractive addition.

Presented as published in 1924. 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

3052Calories

131 gProtein

385 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories3052 kcal

Protein131 g

Carbohydrates385 g

Fiber13 g

Sugars37 g

Total Fat109 g

Saturated Fat53 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.9 g

Omega-30.3 g

Cholesterol350 mg

Sodium7248 mg

Potassium2573 mg

Calcium3175 mg

Iron8.8 mg

Magnesium601 mg

Phosphorus3465 mg

Zinc21 mg

Copper1.2 mg

Manganese10 mg

Vitamin D7.4 mcg

Vitamin C0 mg

Vitamin A879 mcg

Vitamin E2.2 mg

Vitamin K5.9 mcg

Vitamin B61.3 mg

Vitamin B127.3 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2.7 mg

Niacin (B3)28 mg

Folate120 mcg

Choline249 mg

Caffeine0 mg

Water775 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

BROWN RICE AND CHEESE 3 cups milk 2 cups grated cheese 2) CEs)" : 1 tsp. salt 2 cups boiled brown rice % tsp. paprika ies has CAROLINA COOKERY FROM QUAKER KITCHENS Seald milk, add beaten eggs

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