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Lemon Rice
From The encyclopaedia of practical cookery, 1892
Serves 1
Serve with shreds of lemon peel.
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
872Calories
18 gProtein
192 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein18 g
Carbohydrates192 g
Fiber5.7 g
Sugars4 g
Total Fat2.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol3 mg
Sodium30 mg
Potassium439 mg
Calcium127 mg
Iron10 mg
Magnesium70 mg
Phosphorus302 mg
Zinc2.6 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D0.2 mcg
Vitamin C53 mg
Vitamin A9 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.6 mg
Folate535 mcg
Choline23 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 315. The excerpt below is the record exactly as published.
Lemon Rice. — Thickly peel a large Lemon ; cut the peel into shreds, and boil them in a little water till soft. Boil Jib. of well-washed rice in lqt. of new- milk with a little caster sugar added ; when very soft, turn the rice into a mould and set it in a cold place. Strain the boiled Lemon-peel, pour over 1 teacupful of fresh water, put in a stewpan with the strained juice of one Lemon
Cook this with the app: pantry check, scaling, and the assistant.