vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Fruit with Rice
From Practical household cookery, 1891
Serves 3
The process of cooking the rice is always the same.
Presented as published in 1891. 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
507Calories
16 gProtein
85 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein16 g
Carbohydrates85 g
Fiber1 g
Sugars25 g
Total Fat11 g
Saturated Fat6.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium127 mg
Potassium574 mg
Calcium421 mg
Iron3.3 mg
Magnesium58 mg
Phosphorus415 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate175 mcg
Choline62 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 183. The excerpt below is the record exactly as published.
STEWED FRUIT WITH RICE. Any kind of stewed froit can be served with rice ; this is a great improvement to the fmit, and makes it, at the same time, a more substantial sweet dish. Blanch half a pound of rioe in boiling water for three or four minutes, cool it in cold water, drain, and put into a stewpan with a quart of milk and one ounce of sugar
Cook this with the app: pantry check, scaling, and the assistant.