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Lemon Rice
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for six or seven persons.
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
707Calories
26 gProtein
56 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein26 g
Carbohydrates56 g
Fiber12 g
Sugars38 g
Total Fat55 g
Saturated Fat9.2 g
Monounsaturated Fat22 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol77 mg
Sodium144 mg
Potassium1089 mg
Calcium678 mg
Iron2.8 mg
Magnesium213 mg
Phosphorus692 mg
Zinc3.5 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D3.5 mcg
Vitamin C65 mg
Vitamin A118 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate6.5 mcg
Choline69 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 834. The excerpt below is the record exactly as published.
Lemon Rice. — Put the rind of a lemon, an ounce of butter, three table-spoonfuls of sugar, five or six bruised almonds, and a pint and a half of milk into a saucepan. When it boils, stir in quickly a quarter of a jjound of gi'ound rice
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