vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Molded Rice
From Kirmess cook book, 1907
Serves 1
Serve with drawn butter.
Presented as published in 1907. 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
650Calories
13 gProtein
142 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein13 g
Carbohydrates142 g
Fiber2.4 g
Sugars0.4 g
Total Fat12 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol31 mg
Sodium10 mg
Potassium214 mg
Calcium53 mg
Iron7.7 mg
Magnesium45 mg
Phosphorus208 mg
Zinc2 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate411 mcg
Choline11 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from Kirmess cook book (1907), page 127. The excerpt below is the record exactly as published.
Boil a cupful of rice in plenty of hot salted water until soft. Drain and dry off. Stir into it a great spoon- ful of butter, a teaspoonful of onion juice and the beatr en yolks of two eggs, with salt and pepper to taste. Stir over the fire in a bowl set in boiling water for two min- utes, using a fork that you may not break the rice to pieces. Turn into a round-])ottomed bowl, wet with cold water, and press down hard. Reverse the bowl upon a fireproof platter, cover the molded rice
Cook this with the app: pantry check, scaling, and the assistant.