vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Savoury Rice
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
343Calories
14 gProtein
46 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein14 g
Carbohydrates46 g
Fiber0.8 g
Sugars0.7 g
Total Fat17 g
Saturated Fat4.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol218 mg
Sodium158 mg
Potassium141 mg
Calcium143 mg
Iron3.1 mg
Magnesium23 mg
Phosphorus218 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate156 mcg
Choline150 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 128. The excerpt below is the record exactly as published.
Savoury Rice. Take half a pound of rice, wash thoroughly and throw it into boiling water for five minutes. Strain off all the water, return it to the saucer- pan, cover it with well flavoured stock, and let it simmer gently until tender, taking care that it is not broken. Add to it a slice of fresh butter, and 2 ozs. of Cheshire or Parmesan cheese, grated. Mince finely the yolks of four hard-boiled eggs and THE HOUSEHOLD 236 half a teaspoonful of white pepper
Cook this with the app: pantry check, scaling, and the assistant.