vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Tinned-Meat-and-Rice Balls
From The encyclopaedia of practical cookery, 1892
Serves 2
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
633Calories
22 gProtein
103 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein22 g
Carbohydrates103 g
Fiber1.6 g
Sugars12 g
Total Fat13 g
Saturated Fat6.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol215 mg
Sodium170 mg
Potassium570 mg
Calcium360 mg
Iron5.8 mg
Magnesium64 mg
Phosphorus477 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D3.3 mcg
Vitamin C0.1 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate286 mcg
Choline197 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 500. The excerpt below is the record exactly as published.
Fried Tinned-Meat-and-Rice Balls. — Wash fib. of rice, put it into a saucepan with, 1 table-spoonful of chopped onion, pour in 1 pint of milk, season with salt and pepper and a small quantity of grated nutmeg, and stew the rice until tender. Chop about fib. of tinned Meat, the fat and jelly of which may be put in with the rice while cooking. Beat two eggs to a stiff' cream
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