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Rice and Apples
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
650Calories
17 gProtein
125 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein17 g
Carbohydrates125 g
Fiber3.8 g
Sugars30 g
Total Fat9 g
Saturated Fat4.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol30 mg
Sodium100 mg
Potassium666 mg
Calcium347 mg
Iron5 mg
Magnesium65 mg
Phosphorus402 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.4 mcg
Vitamin C7.2 mg
Vitamin A83 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate262 mcg
Choline57 mg
Caffeine0 mg
Water389 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 231. The excerpt below is the record exactly as published.
iice and Apples. Core as many nice apples as will fill the dish ; boil them in light syrup ; prepare a quarter of a jDound of rice in milk, with sugar and salt
Cook this with the app: pantry check, scaling, and the assistant.