gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Risotto a la Hsnaoire or Housewife Style
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
586Calories
20 gProtein
105 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein20 g
Carbohydrates105 g
Fiber1.5 g
Sugars5.8 g
Total Fat17 g
Saturated Fat3 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol45 mg
Sodium700 mg
Potassium525 mg
Calcium138 mg
Iron5.7 mg
Magnesium46 mg
Phosphorus296 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A28 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate280 mcg
Choline41 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 32. The excerpt below is the record exactly as published.
SOTTO A LA HlSNAOiiRE OR HOUSEWIFE STYLE. Boil in a saucepan three pints of broth, throw in one pound of rice, boil for twenty minutes, stir occasionally, then add one ounce and a half of grated cheese, the same quantity of butter, season in the usual way, pour a gill of hot gravy
Cook this with the app: pantry check, scaling, and the assistant.