vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice with Cheese
From Cookery for every household, 1914
Serves 2
A beaten egg may be added to the mixture if wished.
Presented as published in 1914. 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
444Calories
22 gProtein
48 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein22 g
Carbohydrates48 g
Fiber0.6 g
Sugars8.9 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol92 mg
Sodium819 mg
Potassium405 mg
Calcium616 mg
Iron2 mg
Magnesium48 mg
Phosphorus506 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A155 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate101 mcg
Choline41 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 594. The excerpt below is the record exactly as published.
Rice with Cheese 3 oz. rice. 1 gill water, i 3 to 4 oz. grated cheese. 3 gills milk. | 1 oz. butter. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.