Cold Wine Rice

Name: Cold Wine Rice
Ingredients: 1 lb. of dry rice; 1 lb. of sugar; half a pint of wine; zest of lemon; lemon-juice

From The spirit of cookery, 1895

This dish is refreshing and can be served with a punch or custard sauce.

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

3693Calories

14 gProtein

886 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories3693 kcal

Protein14 g

Carbohydrates886 g

Fiber6.3 g

Sugars458 g

Total Fat2.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1668 mg

Potassium273 mg

Calcium100 mg

Iron9 mg

Magnesium52 mg

Phosphorus201 mg

Zinc1.6 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C92 mg

Vitamin A1 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)9.3 mg

Folate36 mcg

Choline10 mg

Caffeine0 mg

Water407 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 is a good proportion. The flavours may be various — zest of lemon, lemon-juice

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