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Rice With Cheese
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
625Calories
23 gProtein
79 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein23 g
Carbohydrates79 g
Fiber1.2 g
Sugars6.2 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol83 mg
Sodium421 mg
Potassium329 mg
Calcium578 mg
Iron3.9 mg
Magnesium52 mg
Phosphorus484 mg
Zinc3.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A230 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate220 mcg
Choline36 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 256. The excerpt below is the record exactly as published.
Rice With Cheese. Steam one cup of rice, allowing one tablespoonful of salt; cover bottom of buttered pudding-dish with rice, dot over with three-fourths tablespoonful of butter, sprinkle with thin shav- ings of mild cheese and a few grains of cayenne; repeat until rice and one-fourth pound of cheese are used. Add milk to half the depth of contents of dish
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