vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Rice and Chestnuts
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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
595Calories
12 gProtein
121 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein12 g
Carbohydrates121 g
Fiber1 g
Sugars0.1 g
Total Fat10 g
Saturated Fat2.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol19 mg
Sodium198 mg
Potassium854 mg
Calcium154 mg
Iron5.1 mg
Magnesium78 mg
Phosphorus251 mg
Zinc1.5 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate258 mcg
Choline5.7 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 33. The excerpt below is the record exactly as published.
RICE AND CHESNUTS. Peel and boil one pound of chesnuts as in No. 51. Meantime boil one pound of rice in three pints of broth. When the chesnuts are cooked, strain and mix them well with the rice, salt and pepper to taste, add two ounces of grated cheese and one ounce of butter
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