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Rice with Cheese
From The household cook book, 1902
Serves 2
The mixture must be fairly moist before it is baked, or it will get dry.
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
31Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.3 g
Carbohydrates8 g
Fiber3.2 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4853 mg
Potassium167 mg
Calcium58 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Choline1.4 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 191. The excerpt below is the record exactly as published.
RICE WITH CHEESE — Steam some rice in either water or milk; then mix in some grated cheese, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.