vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apples and Rice Snowballs
From Harper's cook book encyclopædia, 1902
Serves 1
If liked, oranges may be substituted for the apples.
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
948Calories
17 gProtein
213 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories948 kcal
Protein17 g
Carbohydrates213 g
Fiber6.2 g
Sugars26 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium11 mg
Potassium486 mg
Calcium76 mg
Iron9.9 mg
Magnesium67 mg
Phosphorus288 mg
Zinc2.6 mg
Copper0.6 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A5 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.7 mg
Folate524 mcg
Choline22 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 184. The excerpt below is the record exactly as published.
Apples and Rice Snowballs. — Wash Yz lb. of rice in two or three waters and pick out all imperfect grains. Throw it into a saucepan of fast-boiling water, and boil quickly for ten minutes ; drain, and cool it. Pare five or six large baking apples, and carefully scoop the core without dividing them. Put into the hollow of each a little grated lemon-rind or cinnamon and sugar
Cook this with the app: pantry check, scaling, and the assistant.