vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Delicious Rice
From Royal Victoria cook book, 1900
Serves 6
Presented as published in 1900. 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
266Calories
7 gProtein
51 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein6.9 g
Carbohydrates51 g
Fiber0.8 g
Sugars4 g
Total Fat3 g
Saturated Fat1.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.7 mg
Sodium43 mg
Potassium193 mg
Calcium126 mg
Iron2.6 mg
Magnesium28 mg
Phosphorus150 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate137 mcg
Choline18 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 32. The excerpt below is the record exactly as published.
DELICIOUS RICE.—Boil 1 pint of rice with a little salt in 2 quarts of water. Put in small cups and when per- fectly cold place in a dish ; make a custard of the yolks of 84 PUDDINGS AND SAUCES, 2 eggs, 1 pint milk, and 1 teaspoon corn starch, flavored with lemon
Cook this with the app: pantry check, scaling, and the assistant.