vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Casserole of Rice with Stewed Fruit
From Cookery for every household, 1914
Serves 1
Time to stew: 0.5 hour. Time to steam: 0.5 hour. Sufficient for 4 or 5 persons. Probable cost: 8 d.
Presented as published in 1914. 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
409Calories
14 gProtein
69 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein14 g
Carbohydrates69 g
Fiber5.3 g
Sugars60 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol375 mg
Sodium159 mg
Potassium286 mg
Calcium160 mg
Iron2.3 mg
Magnesium26 mg
Phosphorus232 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C65 mg
Vitamin A172 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate54 mcg
Choline303 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 650. The excerpt below is the record exactly as published.
Casserole of Rice with Stewed Fruit £ lb. Carolina rice. 1 gill of water. 1 pt. milk. 2 eggs. Rind of £ lemon. 2 oz. sugar. Stewed cherries or prunes
Cook this with the app: pantry check, scaling, and the assistant.