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Swedish Rice
From Cookery for every household, 1914
Serves 4
Serve with or without cream or milk.
Presented as published in 1914. 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
566Calories
9 gProtein
130 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein9.1 g
Carbohydrates130 g
Fiber7.7 g
Sugars66 g
Total Fat2.8 g
Saturated Fat1.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol7.3 mg
Sodium410 mg
Potassium838 mg
Calcium172 mg
Iron4.2 mg
Magnesium58 mg
Phosphorus217 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.6 mcg
Vitamin C22 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate137 mcg
Choline31 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 632. The excerpt below is the record exactly as published.
Swedish Rice £ lb. rice. | pt. milk. 4 apples. 2 inches cinnamon stick. 2 table-sps. sugar. Rind of 1 lemon. \ lb. raisins. 1 glass sherry
Cook this with the app: pantry check, scaling, and the assistant.