Rice with Raisins
From Australian sunshine cookery book for every housewife, 1920
Breakfast Note: All-bran, weeties, grape nuts, crispies and the like are improved if served with 'plumped' seeded raisins or sultanas and milk or cream.
Presented as published in 1920. 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
2350Calories
19 gProtein
623 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2350 kcal
Protein19 g
Carbohydrates623 g
Fiber51 g
Sugars28 g
Total Fat4.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium288 mg
Potassium6265 mg
Calcium283 mg
Iron20 mg
Magnesium251 mg
Phosphorus568 mg
Zinc1.4 mg
Copper2.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.4 mg
Folate23 mcg
Choline0 mg
Caffeine0 mg
Water2489 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 5. The excerpt below is the record exactly as published.
Rice with Raisins. 4 Ib. rice. 4 pint water. 1 oz. sugar. 4 cup seeded raisins. 1 pint milk or water
Cook this with the app: pantry check, scaling, and the assistant.