dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken and Rice Tea
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
590Calories
4 gProtein
12 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein4.4 g
Carbohydrates12 g
Fiber0.8 g
Sugars0 g
Total Fat58 g
Saturated Fat17 g
Monounsaturated Fat26 g
Polyunsaturated Fat12 g
Cholesterol49 mg
Sodium33 mg
Potassium79 mg
Calcium14 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A106 mcg
Vitamin E2.3 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate27 mcg
Choline16 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 285. The excerpt below is the record exactly as published.
Chicken and Rice Tea. Chop 'Up half a raw chicken, wash a tablespoonful of rice in cold water and mix with the chicken. Wash a teaspoonful of pearl barley and add with a quarter of a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.