vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Rice
From The Cook County cook book, 1912
Serves 1
Variation includes frying rice until brown and serving with tomato or curry sauce.
Presented as published in 1912. 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
827Calories
18 gProtein
160 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories827 kcal
Protein18 g
Carbohydrates160 g
Fiber2.6 g
Sugars13 g
Total Fat21 g
Saturated Fat3.6 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Cholesterol399 mg
Sodium35 mg
Potassium263 mg
Calcium100 mg
Iron8.7 mg
Magnesium47 mg
Phosphorus344 mg
Zinc2.7 mg
Copper0.4 mg
Manganese2 mg
Vitamin D1.8 mcg
Vitamin C2.2 mg
Vitamin A130 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate462 mcg
Choline292 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 298. The excerpt below is the record exactly as published.
cup rice, cook until tender, drain, add water or ^ cup scalded milk, yolks of 2 eggs, and butter;' cool, shape, roll in eggs and crumbs; fry, and put cubes of jelly^ on each.— Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111. /■ FRIED RICE. — Steam the rice till done, turn into a perfo- , rated frying-basket, and pour cold water over and dip into hot fat until brown. Or press newly boiled rice into an inch-deep pan, cover with a weight, and let it become cold. Cut into 2-inch squares, and fry until brown in hot "butter
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