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Cassolettes of Rice
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry: ten minutes.
Presented as published in 1892. 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
435Calories
9 gProtein
91 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein9 g
Carbohydrates91 g
Fiber1.5 g
Sugars0.1 g
Total Fat2.6 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol4.9 mg
Sodium9.8 mg
Potassium144 mg
Calcium33 mg
Iron5 mg
Magnesium29 mg
Phosphorus139 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5 mg
Folate263 mcg
Choline9.5 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 323. The excerpt below is the record exactly as published.
Cassolettes of Rice.— Prepare the rice as for a casserole (see Casserole). Work it to a smooth paste, and fill some small jelly-pots with it. Mark in each one an inner circle about three- quarters of an inch deep for the cover. AVhen cold, tm-n the rice out, brush it over with egg, and brown in a quick oven. Take out the centre, fiU it with a ragout or mince
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