Rice and Sausage

Name: Rice and Sausage
Ingredients: Brown 3 large tablespoonfuls of finely chopped onion; in 2 tablespoonfuls of butter or rendered suet; Add ^ a dozen sausages; ^ a pound of rice; i teaspoonful of salt; i^ of a teaspoonful of pepper; i pt. of boiling water

From 365 breakfast dishes, 1901

From 'Table Talk,' Philadelphia.

Presented as published in 1901. 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

2490Calories

93 gProtein

265 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories2490 kcal

Protein93 g

Carbohydrates265 g

Fiber9.2 g

Sugars6.1 g

Total Fat116 g

Saturated Fat35 g

Monounsaturated Fat45 g

Polyunsaturated Fat21 g

Omega-30.6 g

Cholesterol315 mg

Sodium6746 mg

Potassium1840 mg

Calcium420 mg

Iron46 mg

Magnesium159 mg

Phosphorus937 mg

Zinc12 mg

Copper0.8 mg

Manganese3.1 mg

Vitamin D6.3 mcg

Vitamin C2 mg

Vitamin A122 mcg

Vitamin E4.8 mg

Vitamin K5.5 mcg

Vitamin B61.3 mg

Vitamin B124.1 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)42 mg

Folate666 mcg

Choline264 mg

Caffeine0 mg

Water689 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 40. The excerpt below is the record exactly as published.

Rice and Sausage. Brown 3 large tablespoonfuls of finely chopped onion in 2 tablespoonfuls of butter or rendered suet. When light colored add yi a dozen sausages ; cover and cook very slowly for 10 minutes. Add ^ a pound of rice which has been washed and cooked in boiling water for 10 minutes, i teaspoonful of salt, i^ of a teaspoonful of pepper and i pt. of boiling water

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