Riz au Gras

Name: Riz au Gras
Ingredients: h pound of best rice; 3 quarts of good stock broth

From English and French cookery, 1890

Presented as published in 1890. 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

998Calories

34 gProtein

194 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories998 kcal

Protein34 g

Carbohydrates194 g

Fiber2.9 g

Sugars12 g

Total Fat7.5 g

Saturated Fat0.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.7 g

Cholesterol57 mg

Sodium10544 mg

Potassium772 mg

Calcium177 mg

Iron12 mg

Magnesium85 mg

Phosphorus374 mg

Zinc4.5 mg

Copper0.9 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.8 mg

Niacin (B3)16 mg

Folate524 mcg

Choline42 mg

Caffeine0 mg

Water2803 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 81. The excerpt below is the record exactly as published.

Riz au Gras. — Wash h pound of best rice, dry well, 3 quarts of good stock broth

Cook this with the app: pantry check, scaling, and the assistant.