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Savoury Rice (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 4
A rich and flavorful rice dish.
Presented as published in 1907. 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
100Calories
5 gProtein
16 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein5.3 g
Carbohydrates16 g
Fiber1.1 g
Sugars1.6 g
Total Fat2.9 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.5 mg
Sodium23 mg
Potassium158 mg
Calcium17 mg
Iron1.2 mg
Magnesium7.7 mg
Phosphorus53 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate51 mcg
Choline10 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 41. The excerpt below is the record exactly as published.
Savoury Riee (1). Chop an onion very fine, and fry it in butter till it becomes a gold colour; then stir in a teacupful of rice. Let it cook in the butter for a few minutes, stirring all the time; then add one pint of good gravy, and let it simmer slowly. When nearly cooked, put a little grated nutmeg, Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.