vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Deviled Rice
From Soyer's standard cookery, 1912
Serves 4
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
414Calories
8 gProtein
91 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein8.1 g
Carbohydrates91 g
Fiber1.5 g
Sugars0.1 g
Total Fat6.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol17 mg
Sodium6.4 mg
Potassium132 mg
Calcium33 mg
Iron4.9 mg
Magnesium28 mg
Phosphorus132 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 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
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 257. The excerpt below is the record exactly as published.
Deviled Rice. Proceed as for fried rice, but mix in a pinch of curry pow- der, which has been baked for ten minutes, with the hot liquid butter
Cook this with the app: pantry check, scaling, and the assistant.