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Rice a la Menag’ere
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Stir to prevent rice from catching at the bottom.
Presented as published in 1898. 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
692Calories
24 gProtein
89 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein24 g
Carbohydrates89 g
Fiber4.3 g
Sugars6 g
Total Fat26 g
Saturated Fat8.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol48 mg
Sodium940 mg
Potassium751 mg
Calcium93 mg
Iron5.8 mg
Magnesium64 mg
Phosphorus307 mg
Zinc2.2 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D0.2 mcg
Vitamin C0.7 mg
Vitamin A13 mcg
Vitamin E0.6 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate216 mcg
Choline66 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 288. The excerpt below is the record exactly as published.
Rice a la Menag’ere. — Clean and blanch six ounces of Rice in boiling water for five minutes, using a roomy stewpan. Cool and drain the Rice on a sieve. Weigh a quarter of a pound of the best streaky bacon, dip it into scalding water for a couple of minutes, and then cut it into inch dice. Fry these in a stew- pan till they turn yellow, add the Rice, and a pint and a half of broth, with a saltspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.