vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice and Apples
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for five or six persons.
Presented as published in 1892. 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
411Calories
10 gProtein
82 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein9.8 g
Carbohydrates82 g
Fiber4.7 g
Sugars45 g
Total Fat6.9 g
Saturated Fat3.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol23 mg
Sodium76 mg
Potassium619 mg
Calcium269 mg
Iron1.8 mg
Magnesium45 mg
Phosphorus271 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.9 mcg
Vitamin C22 mg
Vitamin A68 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate81 mcg
Choline47 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1530. The excerpt below is the record exactly as published.
Rice and Apples.— Simmer six ounces of rice in a quart of milk tiU it is tender and has absorbed the liquor. Sweeten it, and flavour BIC (736) EIC with grated nutmeg or grated lemon-rind. Pare eight or ten large apples, quarter and core them, and lay them in a saucepan with the chopped rind and strained juice of a large fresh lemon, four table-spoonfuls of powdered sugar, and a wine-glassful of water
Cook this with the app: pantry check, scaling, and the assistant.