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Mutton and Rice

Name: Mutton and Rice
Yield: 1 servings
Ingredients: 1 cup of cold boiled rice; 1 cup of meat; salt; pepper; 2 eggs; butter the saucepan thoroughly

From The household cook book, 1902

Serves 1

Presented as published in 1902. 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

460Calories

61 gProtein

1 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories460 kcal

Protein61 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.4 g

Total Fat22 g

Saturated Fat7.6 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol526 mg

Sodium298 mg

Potassium800 mg

Calcium80 mg

Iron5.9 mg

Magnesium74 mg

Phosphorus645 mg

Zinc11 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B127.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)14 mg

Folate101 mcg

Choline294 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 106. The excerpt below is the record exactly as published.

MUTTON AND RICE.— Mince into dice, pieces of cold mutton or lamb; add 1 cup of cold boiled rice to 1 cup of meat; butter the sauce=pan thoroughly, pour in a little water, add the mutton and rice, and stir until it is hot; then pour in 2 eggs slightly beaten, and stir until the eggs are cooked. Season with salt and pepper

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