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Cheese and Rice
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
543Calories
17 gProtein
47 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein17 g
Carbohydrates47 g
Fiber0.6 g
Sugars12 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol70 mg
Sodium266 mg
Potassium437 mg
Calcium498 mg
Iron2 mg
Magnesium47 mg
Phosphorus417 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A161 mcg
Vitamin E0.8 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate108 mcg
Choline63 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 261. The excerpt below is the record exactly as published.
Cheese and Rice. — Wash Jib. of rice in several waters; put it into a saucepan with enough cold water to cover it, and when the water boils pour it off and add to the rice J pint of milk, and let it stew very slowly for twenty minutes. Grate Jib. of hard dry Cheese ; then take a flat dish, scatter over it Joz. of dripping
Cook this with the app: pantry check, scaling, and the assistant.