Rice Sauce

Name: Rice Sauce
Ingredients: Two ounces of Rice; One pint of Milk; A small Onion; Twelve Peppercorns; A small blade of Mace

From Artizan recipes, 1896

To be used instead of bread sauce.

Presented as published in 1896. 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

571Calories

22 gProtein

85 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories571 kcal

Protein22 g

Carbohydrates85 g

Fiber4.5 g

Sugars30 g

Total Fat16 g

Saturated Fat9.3 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol58 mg

Sodium195 mg

Potassium1079 mg

Calcium671 mg

Iron3.2 mg

Magnesium95 mg

Phosphorus609 mg

Zinc3 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D4.7 mcg

Vitamin C11 mg

Vitamin A157 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.1 mg

Folate160 mcg

Choline100 mg

Caffeine0 mg

Water570 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 84. The excerpt below is the record exactly as published.

Rice Sauce. TO BE USED INSTEAD OF BREAD SAUCE. Ingredients. Two ounces of Rice. One pint of Milk. A small Onion. Twelve Peppercorns. A small blade of Mace

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