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Carmelite Rice

Name: Carmelite Rice
Yield: 1 servings
Ingredients: half a pound of rice; half an ounce of butter; three hard-boiled eggs finely chopped; half a cupful of fish stock

From Soyer's standard cookery, 1912

Serves 1

Presented as published in 1912. 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

1079Calories

37 gProtein

184 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories1079 kcal

Protein37 g

Carbohydrates184 g

Fiber2.9 g

Sugars2.1 g

Total Fat30 g

Saturated Fat5.5 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat2.8 g

Cholesterol593 mg

Sodium435 mg

Potassium554 mg

Calcium176 mg

Iron12 mg

Magnesium73 mg

Phosphorus557 mg

Zinc4.2 mg

Copper0.6 mg

Manganese2.5 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A225 mcg

Vitamin E2 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate595 mcg

Choline465 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 256. The excerpt below is the record exactly as published.

Carmelite Rice. Cook half a pound of rice in salted water until quite tender. Let it drain and dry. Now add the flaked meat of a cured haddock (which has previously been well soaked), half an ounce of butter, and herbs, pepper and salt to taste. Mix thoroughly with the rice and place in a baking-dish covered with three hard-boiled eggs finely chopped. Pour over this STANDARD COOKERY. 377 half a cupful of fish stock

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