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Rice and Cheese Rarebit on Toast

Name: Rice and Cheese Rarebit on Toast
Yield: 1 servings
Ingredients: I T butter; i T flour; ^ t salt; i t mustard; ^ t paprika; i c milk; ^ c cheese; ^ c cooked rice

From Lessons in cooking through preparation of meals, 1912

Serves 1

Serve with coffee and fresh fruit.

Presented as published in 1912. 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

499Calories

23 gProtein

44 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein23 g

Carbohydrates44 g

Fiber1 g

Sugars12 g

Total Fat36 g

Saturated Fat14 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol110 mg

Sodium1647 mg

Potassium482 mg

Calcium670 mg

Iron1.9 mg

Magnesium60 mg

Phosphorus532 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A263 mcg

Vitamin E0.9 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.3 mg

Folate75 mcg

Choline46 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 207. The excerpt below is the record exactly as published.

RICE AND CHEESE RAREBIT ON TOAST COFFEE Fruit Serve any fresh fruit convenient and desired, such as berries, sliced bananas, oranges, grapefruit, etc. Rice Rarebit Melt I T butter, add i T flour, ^ t salt, i t mustard, ^ t paprika, and when well blended add slowly i c milk. Cook, stirring constantly until creamy, then add ^ c cheese ;cut into small pieces. When melted add ^ c cooked rice

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