Rice Savoury

Name: Rice Savoury
Ingredients: 1 quart water; 1/4 oz. salt; 1 pint rice; 2 to 4 oz. grated or chopped cheese; pepper; nutmeg

From The victory cookery book, 1918

Presented as published in 1918. 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

1527Calories

39 gProtein

285 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1527 kcal

Protein39 g

Carbohydrates285 g

Fiber4.6 g

Sugars0.6 g

Total Fat22 g

Saturated Fat12 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol57 mg

Sodium3167 mg

Potassium462 mg

Calcium530 mg

Iron15 mg

Magnesium113 mg

Phosphorus668 mg

Zinc6 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A179 mcg

Vitamin E0.8 mg

Vitamin K1.7 mcg

Vitamin B60.6 mg

Vitamin B120.6 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)15 mg

Folate832 mcg

Choline21 mg

Caffeine0 mg

Water1007 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 32. The excerpt below is the record exactly as published.

Rice Savoury Materials —1 quart water, }4 oz. salt, 1 pint rice, 2 to 4 oz. grated or chopped cheese, pepper and nutmeg

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