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Savoury Rice
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
885Calories
21 gProtein
170 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories885 kcal
Protein21 g
Carbohydrates170 g
Fiber7.7 g
Sugars4.6 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.9 g
Cholesterol7.1 mg
Sodium368 mg
Potassium599 mg
Calcium125 mg
Iron12 mg
Magnesium98 mg
Phosphorus308 mg
Zinc2.9 mg
Copper1.2 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate461 mcg
Choline33 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 441. The excerpt below is the record exactly as published.
SAVOURY RICE.— Wash and pick some rice, stew it very gently in a small quantity of veal, or rich mutton broth, with an onion, a blade of mace, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.