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Rice Caudle, Savoury

Name: Rice Caudle, Savoury
Yield: 3 servings
Ingredients: two table-spoonfuls of rice; a cuptul of cold water; three-quarters of a pint of milk; three-quarters of a pint of good stock; half a tea-spoonful of chopped onion; a little pepper; a little salt

From Cassell's dictionary of cookery, 1892

Serves 3

Time to cook is one hour to one hour and a half.

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

143Calories

7 gProtein

16 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories143 kcal

Protein7.5 g

Carbohydrates16 g

Fiber0.1 g

Sugars7.7 g

Total Fat5.4 g

Saturated Fat2.7 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol18 mg

Sodium219 mg

Potassium316 mg

Calcium158 mg

Iron0.6 mg

Magnesium22 mg

Phosphorus164 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C0.3 mg

Vitamin A40 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate23 mcg

Choline33 mg

Caffeine0 mg

Water297 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1545. The excerpt below is the record exactly as published.

Rice Caudle, Savoury. — Soak two table-spoonfuls of rice in a cuptul of cold water for an hour. Drain it, and put it in a sauce- pan with three-quarters of a pint of milk and three-quarters of a pint of good stock. If tmnips have been boiled in the stock so much the better. Add half a tea-spoonful of chopped onion and a little pepper

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