Lentil and Rice Loaf

Name: Lentil and Rice Loaf
Ingredients: 2 cups steamed rice; I tablespoon browned flour; i cup lentil puree; 3 tablespoons milk; I tablespoon chopped onion; A sprinkle of sage; I tablespoon vegetable butter; y3 cup chopped walnuts; Salt to taste

From Science of food & cookery, 1921

Presented as published in 1921. 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

1123Calories

38 gProtein

174 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1123 kcal

Protein38 g

Carbohydrates174 g

Fiber21 g

Sugars5.8 g

Total Fat32 g

Saturated Fat3.5 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol5.5 mg

Sodium40 mg

Potassium1071 mg

Calcium162 mg

Iron9.6 mg

Magnesium158 mg

Phosphorus679 mg

Zinc6.3 mg

Copper1.2 mg

Manganese3.9 mg

Vitamin D0.4 mcg

Vitamin C3.5 mg

Vitamin A17 mcg

Vitamin E0.3 mg

Vitamin K16 mcg

Vitamin B60.8 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.2 mg

Folate392 mcg

Choline73 mg

Caffeine0 mg

Water410 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 84. The excerpt below is the record exactly as published.

LENTIL AND RICE LOAF 2 cups steamed rice I tablespoon browned flour i cup lentil puree 3 tablespoons milk I tablespoon chopped onion A sprinkle of sage I tablespoon vegetable butter y3 cup chopped walnuts Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.