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Cheese Bice

Name: Cheese Bice
Yield: 4 servings
Ingredients: one cup of rice; two quarts of water; one tablespoon of butter; four tablespoons of grated or cream cheese; tiny dash of cayenne pepper

From Kirmess cook book, 1907

Serves 4

Presented as published in 1907. 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

222Calories

7 gProtein

36 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories222 kcal

Protein6.6 g

Carbohydrates36 g

Fiber0.6 g

Sugars0.1 g

Total Fat8 g

Saturated Fat2.9 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol23 mg

Sodium112 mg

Potassium68 mg

Calcium131 mg

Iron1.9 mg

Magnesium20 mg

Phosphorus119 mg

Zinc1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A46 mcg

Vitamin E0.2 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate106 mcg

Choline2.6 mg

Caffeine0 mg

Water484 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 131. The excerpt below is the record exactly as published.

CHEESE BICE. Mrs. George Milne, Port Chester, N. Y. Boil one cup of rice in two quarts of water until tender; drain, shake hard, stand at back of range ten minutes to dry. Add one tablespoon of butter, four tablespoons of grated or cream cheese and tiny dash of cayenne pepper

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