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Casserole of Rice and Meat

Name: Casserole of Rice and Meat
Yield: 2 servings
Ingredients: one cup rice; one-half pound of any cold meat; one-half teaspoon salt; one-half teaspoon pepper; one saltspoon celery salt; one teaspoon finely chopped onions; one teaspoon chopped parsley; one saltspoon each of thyme; one saltspoon each of marjoram; one beaten egg; two tablespoons cracker dust

From Delta Gamma cook book, 1922

Serves 2

Presented as published in 1922. 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

707Calories

31 gProtein

87 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories707 kcal

Protein31 g

Carbohydrates87 g

Fiber5.5 g

Sugars0.4 g

Total Fat27 g

Saturated Fat9.4 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol192 mg

Sodium741 mg

Potassium863 mg

Calcium456 mg

Iron19 mg

Magnesium153 mg

Phosphorus427 mg

Zinc6.2 mg

Copper0.8 mg

Manganese2.8 mg

Vitamin D0.5 mcg

Vitamin C28 mg

Vitamin A72 mcg

Vitamin E0.6 mg

Vitamin K1.1 mcg

Vitamin B60.8 mg

Vitamin B124.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.4 mg

Folate233 mcg

Choline84 mg

Caffeine0 mg

Water114 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 41. The excerpt below is the record exactly as published.

Casserole of Rice and Meat Boil one cup rice. Chop very fine one-half pound of any cold rneat, season with one-half teaspoon salt, one-half teaspoon pepper, one saltspoon celery salt, one teaspoon finely chopped onions, one teaspoon chopped parsley, one saltspoon each of thyme and mar- joram. Mix well, add one beaten egg, two tablespoons cracker dust

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