Rice and Cheese
From Camp cookery (Milam, for Boy Scouts), 1918
Presented as published in 1918. 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
1430Calories
32 gProtein
275 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories1430 kcal
Protein32 g
Carbohydrates275 g
Fiber2.3 g
Sugars133 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.1 g
Cholesterol83 mg
Sodium1485 mg
Potassium1108 mg
Calcium742 mg
Iron8.1 mg
Magnesium108 mg
Phosphorus821 mg
Zinc4.2 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0.5 mcg
Vitamin C6.3 mg
Vitamin A180 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.9 mg
Folate437 mcg
Choline227 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 17. The excerpt below is the record exactly as published.
Rice and Cheese Boil 1 cup of rice for every six persons, using plenty of water, boiling rapidly to make the grains whole and separate; add 3^2 teaspoon of 61 salt. When tender put a layer of the rice into a pan, then a layer of thinly sliced cheese, salt and pepper, another layer of rice, cheese, etc., until the pan is filled. Pour over this 1 cup of diluted condensed milk
Cook this with the app: pantry check, scaling, and the assistant.