vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frozen Rice
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
694Calories
7 gProtein
55 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories694 kcal
Protein6.6 g
Carbohydrates55 g
Fiber0.2 g
Sugars31 g
Total Fat35 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Cholesterol119 mg
Sodium19 mg
Potassium339 mg
Calcium170 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus168 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A294 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate39 mcg
Choline27 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 73. The excerpt below is the record exactly as published.
FROZEN RICE. Whipped cream, 1 pint. Cooked rice, 1 cup. Powdered sugar, 4 tablespoons. Salt. Orange extract
Cook this with the app: pantry check, scaling, and the assistant.