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Fowl, Boiled with Rice
From Cassell's dictionary of cookery, 1892
Serves 1
Time: one hour or longer.
Presented as published in 1892. 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
1069Calories
22 gProtein
224 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1069 kcal
Protein22 g
Carbohydrates224 g
Fiber17 g
Sugars6.8 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0 mg
Sodium9742 mg
Potassium930 mg
Calcium278 mg
Iron16 mg
Magnesium155 mg
Phosphorus371 mg
Zinc3.6 mg
Copper1.5 mg
Manganese6.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A17 mcg
Vitamin E0.5 mg
Vitamin K42 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate576 mcg
Choline25 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 536. The excerpt below is the record exactly as published.
Fowl, Boiled with Rice.— Into some clear broth put an onion, pepper, siilt, and mace; stew the fowl verj- gently in this for half an hour ; then add half a pound of rice, well washed ; simmer tiU this is quite tender, then remove the rice, and place on a hot sieve to draia ; dish the fowl, and place rice all round it. Serve with melted butter and parsley for sauce ; do not use too much broth. Time, one hour or longer. Fowl, Boned and StuJfed.— Pound together in a mortar, after being minced, equal quantities of fat bacon and lean ham (two ounces of each), and a double weight of veal. Mix a small cup of bread-crumbs, and season with pepper, salt
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