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Rice with Onions
From Cassell's dictionary of cookery, 1892
Serves 4
Time: Not specified. Serves: Not specified.
Presented as published in 1892. 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
304Calories
5 gProtein
52 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories304 kcal
Protein4.9 g
Carbohydrates52 g
Fiber2 g
Sugars3.2 g
Total Fat7.9 g
Saturated Fat2.3 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.8 g
Cholesterol7.7 mg
Sodium16 mg
Potassium178 mg
Calcium44 mg
Iron2.6 mg
Magnesium25 mg
Phosphorus87 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate145 mcg
Choline17 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1731. The excerpt below is the record exactly as published.
half a pound of rice in three pints of water till tender. Season with pepper and salt, add a slice of dripping and two or three onions chopped small
Cook this with the app: pantry check, scaling, and the assistant.