Savoury Rice
From The doctors' cookery book, 1938
Presented as published in 1938. 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
2046Calories
98 gProtein
184 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories2046 kcal
Protein98 g
Carbohydrates184 g
Fiber1.5 g
Sugars94 g
Total Fat102 g
Saturated Fat58 g
Monounsaturated Fat22 g
Polyunsaturated Fat3.6 g
Omega-30.4 g
Cholesterol347 mg
Sodium1492 mg
Potassium3143 mg
Calcium3235 mg
Iron5.1 mg
Magnesium292 mg
Phosphorus2619 mg
Zinc14 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D19 mcg
Vitamin C0 mg
Vitamin A982 mcg
Vitamin E2 mg
Vitamin K2.8 mcg
Vitamin B61.5 mg
Vitamin B1212 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)3.2 mg
Niacin (B3)6.9 mg
Folate286 mcg
Choline354 mg
Caffeine0 mg
Water1890 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 3. The excerpt below is the record exactly as published.
SAVOURY RICE 4 oz. rice 4—6 oz. cheese 14 pt. water 4 pt. milk Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.