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Rice Bread
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
752Calories
21 gProtein
153 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein21 g
Carbohydrates153 g
Fiber1.2 g
Sugars8.1 g
Total Fat5.9 g
Saturated Fat2.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol15 mg
Sodium1113 mg
Potassium416 mg
Calcium461 mg
Iron9.6 mg
Magnesium65 mg
Phosphorus424 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate355 mcg
Choline27 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 34. The excerpt below is the record exactly as published.
RICE BREAD. Boil one cup of rice in a pint of water. When tender, add one-half pint of milk; when cold, add one and one- YEAST AND BREAD. J N5 half cups of sifted flour, one teaspoonful sugar, one-half teaspoonful salt, two teaspoonfuls baking powder
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