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Rice, Buttered
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
169Calories
3 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein3.3 g
Carbohydrates37 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium53 mg
Calcium13 mg
Iron2 mg
Magnesium12 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate107 mcg
Choline2.7 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 426. The excerpt below is the record exactly as published.
RICE, Buttered. — Wash and pick some rice, drain, and put it with some new milk, just enough to swell it, over the fire ; when tender, pour off the milk, and add a bit of butter, a little sugar, and pounded cinnamon
Cook this with the app: pantry check, scaling, and the assistant.