Venetian Rice
From The art of living in Australia, 1893
Presented as published in 1893. 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
1753Calories
69 gProtein
187 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories1753 kcal
Protein69 g
Carbohydrates187 g
Fiber2.9 g
Sugars1 g
Total Fat102 g
Saturated Fat44 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.1 g
Omega-30.3 g
Cholesterol293 mg
Sodium1497 mg
Potassium441 mg
Calcium1671 mg
Iron10 mg
Magnesium118 mg
Phosphorus1305 mg
Zinc11 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A717 mcg
Vitamin E2 mg
Vitamin K5.7 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.6 mg
Folate572 mcg
Choline13 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 221. The excerpt below is the record exactly as published.
VENETIAN RICE. \ lb. Kice \d. \ lb. Cheese 1 pint Stock 1 oz. Butter Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.