Rice with Prawns
From Culinary jottings, 1885
Serve on a napkin.
Presented as published in 1885. 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
298Calories
22 gProtein
16 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein22 g
Carbohydrates16 g
Fiber2.6 g
Sugars6.9 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol563 mg
Sodium346 mg
Potassium446 mg
Calcium197 mg
Iron3 mg
Magnesium44 mg
Phosphorus376 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C11 mg
Vitamin A253 mcg
Vitamin E1.6 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate99 mcg
Choline451 mg
Caffeine0 mg
Water1195 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 215. The excerpt below is the record exactly as published.
a pound of the best table rice into a stew-pan with a quart of water, an onion, and with^'prawn's^' °^ '''^ ^"^^ °^^^®^ ^^ clarified suet. Simmer till the rice is soft, yet quite whole. Drain it, and pound it to a paste in a mortar with a table- spoonful of grated Parmesan, some butter, pepper and salt 384 MENU FOR A PARTY OF EIGHT. Stir into this the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.