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Rice
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
138Calories
3 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein2.7 g
Carbohydrates30 g
Fiber0.5 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1626 mg
Potassium46 mg
Calcium19 mg
Iron1.6 mg
Magnesium12 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate87 mcg
Choline2.2 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 100. The excerpt below is the record exactly as published.
rice, one salt-spoonful of salt, and three pints and a quarter of mQk. Wash the rice, pour the milk upon it, and boil slowly, in a brown basin, covered, in the oven, till it becomes tender, and the milk absorbed ; pour into a mould, and cover with a plate ; turn it out, either warm or cold, and serve it with preserves and cream. No. 421. — Rice. Eight ounces of rice, one salt-spoonful of salt, and three pints and a quarter of water
Cook this with the app: pantry check, scaling, and the assistant.