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Rice a la Riston

Name: Rice a la Riston
Yield: 4 servings
Ingredients: 114 cups steamed rice; 1% medium-sized cabbage, finely chopped; 2 slices bacon, finely chopped; 1% teaspoon chopped parsley; 4 cup Veal or Chicken Stock (p. 150)

From Boston Cooking-School cook book, 1896

Serves 4

Serves 4.

Presented as published in 1896. 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

323Calories

12 gProtein

52 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories323 kcal

Protein12 g

Carbohydrates52 g

Fiber0.6 g

Sugars3.8 g

Total Fat6.8 g

Saturated Fat1.8 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol12 mg

Sodium456 mg

Potassium976 mg

Calcium152 mg

Iron1 mg

Magnesium61 mg

Phosphorus190 mg

Zinc1.6 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C136 mg

Vitamin A3.2 mcg

Vitamin E0.1 mg

Vitamin K201 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.4 mg

Folate15 mcg

Choline26 mg

Caffeine0 mg

Water574 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 157. The excerpt below is the record exactly as published.

RICE A LA RISTON 114 cups steamed rice 1% medium-sized cabbage, finely (p. 64) chopped 2 slices bacon, finely 1% teaspoon chopped parsley chopped 4 cup Veal or Chicken Stock (p. 150)

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