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Rice with Cheese
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
586Calories
21 gProtein
83 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein21 g
Carbohydrates83 g
Fiber1.2 g
Sugars12 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium282 mg
Potassium489 mg
Calcium525 mg
Iron3.9 mg
Magnesium59 mg
Phosphorus478 mg
Zinc3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A168 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate211 mcg
Choline49 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 75. The excerpt below is the record exactly as published.
Rice, with Cheese. Wash a small cupful of rice, and boil it in water until tender. Strain, and add about i pint of milk, a little bit of butter, pepper, and salt. Simmer for a little while, until the rice and milk are blended. Meanwhile, grate 2 or 3 oz. cheese
Cook this with the app: pantry check, scaling, and the assistant.