vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Rice and Cheese

Name: Rice and Cheese
Yield: 1 servings
Ingredients: Half lb. of boiled rice; J lb. grated cheese; 1 teaspoonful dry mustard; 1 oz. butter; salt; pepper

From Miss Cameron's cookery book, 1898

Serves 1

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

970Calories

68 gProtein

29 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories970 kcal

Protein68 g

Carbohydrates29 g

Fiber0.4 g

Sugars0.4 g

Total Fat88 g

Saturated Fat35 g

Monounsaturated Fat15 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol264 mg

Sodium3972 mg

Potassium445 mg

Calcium2017 mg

Iron1.3 mg

Magnesium91 mg

Phosphorus1469 mg

Zinc10 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A517 mcg

Vitamin E1.3 mg

Vitamin K4 mcg

Vitamin B60.2 mg

Vitamin B123.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.3 mg

Folate19 mcg

Choline36 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 48. The excerpt below is the record exactly as published.

ice and Cheese. Half lb. of boiled rice, J lb. grated cheese, 1 teaspoonful dry mustard, 1 oz. butter, salt and pepper

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