vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fried Rice Balls
From Handbook of practical cookery, 1886
Serves 1
Serve with jam or milk and sugar.
Presented as published in 1886. 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
806Calories
28 gProtein
130 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein28 g
Carbohydrates130 g
Fiber2.1 g
Sugars31 g
Total Fat18 g
Saturated Fat8.7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol230 mg
Sodium315 mg
Potassium774 mg
Calcium534 mg
Iron6.4 mg
Magnesium84 mg
Phosphorus621 mg
Zinc3.6 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.8 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B122.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.1 mg
Folate300 mcg
Choline221 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 171. The excerpt below is the record exactly as published.
Fried Rice Balls.— One quarter pound rice, three gills milk, one table-spoonful sugar, two table-spoonfuls bread crumbs, one egg
Cook this with the app: pantry check, scaling, and the assistant.