Cold Wine Rice
From The spirit of cookery, 1895
Presented as published in 1895. 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
3642Calories
12 gProtein
870 gCarbs
2 gFat
Full nutrition (25 nutrients)
Calories3642 kcal
Protein12 g
Carbohydrates870 g
Fiber3.2 g
Sugars453 g
Total Fat1.9 g
Cholesterol0 mg
Sodium1665 mg
Potassium32 mg
Calcium68 mg
Iron8.3 mg
Magnesium38 mg
Phosphorus177 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.1 mg
Folate4.5 mcg
Water226 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 179. The excerpt below is the record exactly as published.
1 lb. of dry rice to 1 lb. of sugar and half a pint of wine
Cook this with the app: pantry check, scaling, and the assistant.