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Rice and Cheese
From Handbook of practical cookery, 1886
Serves 2
Presented as published in 1886. 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
No method was recorded for this recipe.
Nutrition per serving
640Calories
21 gProtein
53 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein21 g
Carbohydrates53 g
Fiber0.8 g
Sugars6.1 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol86 mg
Sodium1587 mg
Potassium296 mg
Calcium569 mg
Iron2.6 mg
Magnesium44 mg
Phosphorus448 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A218 mcg
Vitamin E1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate143 mcg
Choline42 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 179. The excerpt below is the record exactly as published.
RICE AND CHEESE— MACARONI AND CHEESE. 279 Prick the sausages well with a fork, place them in a cold frying-pan, place the pan over a slow fire, and turn the sausages frequently for fifteen minutes. Place the sausages on a hot dish, and add to the dripping which has drawn from the sausages in the frying-pan the flour, pepper, and salt. Stir all well together, and add the cold water ; stir till boiling ; let it boil for two minutes, and pour it over the sausages. NOTE. — If desired, a piece of dry toast may be served under each sausage. Rice and Cheese.— One quarter pound rice, one quarter pound cheese, one half pint milk, one tea-spoonful salt, one quarter tea-spoonful pepper, one ounce dripping or clarified fat
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