Rice and Cheese

Name: Rice and Cheese
Ingredients: two cupfuls of rice; half a pint of milk; half a pint of water; a quarter of a pound of cheese; an egg

From The handy dictionary of cookery, 1890

If using dry cheese, grate instead of chopping.

Presented as published in 1890. 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

1976Calories

66 gProtein

298 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1976 kcal

Protein66 g

Carbohydrates298 g

Fiber4.6 g

Sugars13 g

Total Fat53 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Omega-30.2 g

Cholesterol329 mg

Sodium930 mg

Potassium932 mg

Calcium1236 mg

Iron16 mg

Magnesium156 mg

Phosphorus1273 mg

Zinc9.7 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A516 mcg

Vitamin E1.9 mg

Vitamin K3.2 mcg

Vitamin B60.9 mg

Vitamin B123 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate867 mcg

Choline211 mg

Caffeine0 mg

Water572 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 87. The excerpt below is the record exactly as published.

Rice and Cheese. Take two cupfuls of rice, well washed; put it into a saucepan with a very little water ; let the water boil a little, then pour in half a pint of milk and half a pint of water mixed; stir these together till the rice is soft; then have ready a quarter of a pound of cheese chopped in small pieces. Add three parts of it to the rice with pepper and salt to taste; bedt an egg

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