vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Rice-Dumplings
From Miss Corson's practical American cookery and household management, 1885
Serves 5
Use any good pudding sauce.
Presented as published in 1885. 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
513Calories
9 gProtein
117 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories513 kcal
Protein9.1 g
Carbohydrates117 g
Fiber7.4 g
Sugars22 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium2261 mg
Potassium338 mg
Calcium264 mg
Iron27 mg
Magnesium40 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A4.3 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate184 mcg
Choline19 mg
Caffeine0 mg
Water499 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 247. The excerpt below is the record exactly as published.
BOILED RICE-DUMPLINGS. Pick over a cupful of rice, wash it in cold water, and put it over the fire to boil in two quarts of boiling water contain- ing a tablespoonful of salt ; boil the rice fast for twenty min- utes, then drain it on a sieve ; while Jthe rice is being boiled, peel and core half a dozen medium-sized apples of good flavor, fill the centres with sugar and spice
Cook this with the app: pantry check, scaling, and the assistant.