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Lemon Rice
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
46Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein0.5 g
Carbohydrates13 g
Fiber2.7 g
Sugars9.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.6 mg
Potassium66 mg
Calcium37 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.3 mcg
Choline3.4 mg
Caffeine0 mg
Water103 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 114. The excerpt below is the record exactly as published.
Lemon Rice. Boil sufficient rice, with sugar to taste, to fill mould, and leave till cold. Peel a lemon very thick; cut peel into shreds about 1 or f inch long. Put into a little water ; boil them up, and throw water away lest it be bitter ; then pour about teacupful fresh water on them ; squeeze and strain juice of lemon, add it with white sugar to water and shreds
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