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Risotto a la Portuoise
From Practical household cookery, 1891
Serves 2
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
399Calories
32 gProtein
18 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories399 kcal
Protein32 g
Carbohydrates18 g
Fiber0.4 g
Sugars8.3 g
Total Fat22 g
Saturated Fat5.7 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat3.3 g
Cholesterol123 mg
Sodium1268 mg
Potassium826 mg
Calcium48 mg
Iron2.1 mg
Magnesium43 mg
Phosphorus346 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A29 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate31 mcg
Choline94 mg
Caffeine0 mg
Water505 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 31. The excerpt below is the record exactly as published.
ISOTTO A LA PORTUOAISE. Cook the rice apart in water, strain, and put it into a soup-tureen; pour over a quart of good boiling broth, mixed with three spoonfuls of tomato sauce and the breast of a cooked chicken
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