Mince and Rice

Name: Mince and Rice
Ingredients: 1 lb. minced meat (raw); 1 oz. dripping; 2 oz. onion or more if liked; 1 oz. flour; 4 pt. water; 1 teaspoonful salt; 4 teaspoonful pepper; 6 oz. rice

From The doctors' cookery book, 1938

The mince should be a nice brown colour if the onions have been properly fried.

Presented as published in 1938. 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

2355Calories

74 gProtein

185 gCarbs

144 gFat

Full nutrition (34 nutrients)

Calories2355 kcal

Protein74 g

Carbohydrates185 g

Fiber5.5 g

Sugars2.7 g

Total Fat144 g

Saturated Fat49 g

Monounsaturated Fat68 g

Polyunsaturated Fat19 g

Omega-30 g

Cholesterol374 mg

Sodium7064 mg

Potassium2999 mg

Calcium109 mg

Iron13 mg

Magnesium135 mg

Phosphorus752 mg

Zinc12 mg

Copper0.8 mg

Manganese3.3 mg

Vitamin D4.1 mcg

Vitamin C199 mg

Vitamin A2.5 mcg

Vitamin E2.2 mg

Vitamin K16 mcg

Vitamin B61.7 mg

Vitamin B122.8 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)24 mg

Folate469 mcg

Choline327 mg

Caffeine0 mg

Water326 g

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 10. The excerpt below is the record exactly as published.

MINCE AND RICE 1 lb. minced meat (raw) 1 oz. dripping 2 oz. onion or more if liked _ 1 oz. flour 4 pt. water 1 teaspoonful salt 4. teaspoonful pepper 6 oz. rice

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