Casserole of Rice

Name: Casserole of Rice
Ingredients: rice half an inch thick; any kind of cold meat, chopped fine and seasoned

From Cookery for little girls, 1910

Presented as published in 1910. 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

648Calories

13 gProtein

142 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories648 kcal

Protein13 g

Carbohydrates142 g

Fiber2.3 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium8.9 mg

Potassium204 mg

Calcium50 mg

Iron7.6 mg

Magnesium44 mg

Phosphorus204 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7.4 mg

Folate410 mcg

Choline10 mg

Caffeine0 mg

Water21 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 22. The excerpt below is the record exactly as published.

CASSEROLE OFRICE Rice cups are made by lining small well-greased baking-cups with the rice half an inch thick and filling with any kind of cold meat, chopped fine and seasoned

Cook this with the app: pantry check, scaling, and the assistant.