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Casserole of Rice with Eggs
From Cassell's dictionary of cookery, 1892
Serves 4
Time: three-quarters of an hour to boil the rice.
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
454Calories
9 gProtein
98 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein9.5 g
Carbohydrates98 g
Fiber1.8 g
Sugars0.9 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium77 mg
Potassium148 mg
Calcium63 mg
Iron5.4 mg
Magnesium32 mg
Phosphorus147 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.5 mg
Folate262 mcg
Choline6.6 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 323. The excerpt below is the record exactly as published.
Casserole of Eice, with Eggs.— Pre- pare the rice as in the preceding recii^e. When it has been worked into a stiff paste, line a well- oiled mould with it ; a piece of bread
Cook this with the app: pantry check, scaling, and the assistant.