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Rice Bread (second method)
From Cassell's dictionary of cookery, 1892
Serves 16
Adjust baking time based on loaf size.
Presented as published in 1892. 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
889Calories
26 gProtein
188 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories889 kcal
Protein26 g
Carbohydrates188 g
Fiber1.2 g
Sugars0.1 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium695 mg
Potassium341 mg
Calcium53 mg
Iron13 mg
Magnesium65 mg
Phosphorus278 mg
Zinc2.1 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate470 mcg
Choline3.2 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1540. The excerpt below is the record exactly as published.
a pound and a half of rice in plenty of water till it is soft. Drain it, mash it well or rub it through a sieve, and mix it whilst still warm ^vith seven pounds of flour. Put the flour into a bowl, sprinkle an ounce of salt round it and make a hole in the centre. Mix four table-spoonfuls of yeast with three-quarters of a pint of milk and water
Cook this with the app: pantry check, scaling, and the assistant.