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Rice Macaroni
From Harper's cook book encyclopædia, 1902
Serves 3
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
49Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein1 g
Carbohydrates11 g
Fiber0.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium57 mg
Potassium16 mg
Calcium18 mg
Iron2 mg
Magnesium3.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline1.1 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 485. The excerpt below is the record exactly as published.
Rice Macaroni. — Wash and pick over one teacupful of rice ; add to it three teacupfuls of boiling water, and place over the fire. When done, drain, and in a baking-dish place a layer of rice, then a layer of cheese cut into dice, a little butter, salt, and pepper, and alternating with rice and cheese until the dish is full, having cheese on top. Fill the pan with milk, and bake three-quarters of an hour
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