Rice and Apple (Baked)
From The Apsley cookery book, 1905
To use up any stewed Apples and cold Rice.
Presented as published in 1905. 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
49Calories
6 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein6.4 g
Carbohydrates5.6 g
Fiber0 g
Sugars4.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 67. The excerpt below is the record exactly as published.
Rice and Apple (Baked). To use up any stewed Apples and cold Rice. Put the apple in the bottom of a pie-dish, then the cold cooked rice. Well beat the whites of two eggs, add a teaspoonful of icing sugar
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