vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cutlets, Rice, and Lentils
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
622Calories
22 gProtein
127 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein22 g
Carbohydrates127 g
Fiber1.5 g
Sugars0.1 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.7 mg
Potassium668 mg
Calcium67 mg
Iron8.9 mg
Magnesium89 mg
Phosphorus342 mg
Zinc3.4 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate262 mcg
Choline6.6 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 72. The excerpt below is the record exactly as published.
Cutlets, Rice, and Lentils. Rice, i lb. ; Lentils, \ lb. Boil these till quite tender, drain. Cut up an onion and 2 cloves of garlic, chop them very fine ; also a little tarragon, parsley, and thyme. Mix well together, salt and pepper to taste. Bind all with well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.