Rice and Cheese (No. 2)

Name: Rice and Cheese (No. 2)
Ingredients: Four ounces of Rice; I Pint and a half of Milk; Six ounces of Cheese

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1547Calories

72 gProtein

129 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories1547 kcal

Protein72 g

Carbohydrates129 g

Fiber1.5 g

Sugars36 g

Total Fat82 g

Saturated Fat46 g

Monounsaturated Fat18 g

Polyunsaturated Fat3 g

Omega-30.3 g

Cholesterol258 mg

Sodium1396 mg

Potassium1358 mg

Calcium2134 mg

Iron5.2 mg

Magnesium161 mg

Phosphorus1648 mg

Zinc11 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A771 mcg

Vitamin E1.8 mg

Vitamin K4.2 mcg

Vitamin B60.7 mg

Vitamin B125.8 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)5.6 mg

Folate298 mcg

Choline137 mg

Caffeine0 mg

Water719 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 35. The excerpt below is the record exactly as published.

Rice and Cheese (No. 2). Ingredients. Four ounces of Rice. I Pint and a half of Milk. Six ounces of Cheese

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