Rice with Raisins
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
1197Calories
19 gProtein
288 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1197 kcal
Protein19 g
Carbohydrates288 g
Fiber11 g
Sugars118 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium90 mg
Potassium1675 mg
Calcium216 mg
Iron11 mg
Magnesium112 mg
Phosphorus391 mg
Zinc2.6 mg
Copper1 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A7.6 mcg
Vitamin E0.4 mg
Vitamin K6.4 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate429 mcg
Choline30 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 15. The excerpt below is the record exactly as published.
Rice with Raisius. — Carefully wash a cupful of rice, soak it, and cook as directed for steamed rice. After the rice has begun to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins or Zante currants. Serve with cream
Cook this with the app: pantry check, scaling, and the assistant.