Savory Rice
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
461Calories
10 gProtein
100 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein9.5 g
Carbohydrates100 g
Fiber1.4 g
Sugars0.2 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.5 mg
Potassium124 mg
Calcium35 mg
Iron4.3 mg
Magnesium43 mg
Phosphorus153 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0 mg
Niacin (B3)5.3 mg
Folate206 mcg
Choline7.5 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 85. The excerpt below is the record exactly as published.
Savory Rice—Use 2 cups cooked rice
Cook this with the app: pantry check, scaling, and the assistant.