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Rice and Cheese

Name: Rice and Cheese
Yield: 1 servings
Ingredients: Quarter pound rice; 4 pint milk; 3 ounces grated cheese; 1 ounce butter; a little pepper; and salt

From Royal Victoria cook book, 1900

Serves 1

Mrs. RADENHURST.

Presented as published in 1900. 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

918Calories

41 gProtein

113 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories918 kcal

Protein41 g

Carbohydrates113 g

Fiber1.5 g

Sugars12 g

Total Fat55 g

Saturated Fat18 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol170 mg

Sodium1589 mg

Potassium658 mg

Calcium1087 mg

Iron5.3 mg

Magnesium87 mg

Phosphorus921 mg

Zinc6 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A272 mcg

Vitamin E0.7 mg

Vitamin K1.6 mcg

Vitamin B60.4 mg

Vitamin B122.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.1 mg

Folate267 mcg

Choline62 mg

Caffeine0 mg

Water252 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 42. The excerpt below is the record exactly as published.

RICE AND CHEESE.—Quarter pound rice, 4 pint milk, 3 ounces grated cheese, 1 ounce butter, a little pepper . and salt

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