Molded Rice with Dates
From A handbook of home economics, 1912
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
890Calories
17 gProtein
198 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories890 kcal
Protein17 g
Carbohydrates198 g
Fiber6.8 g
Sugars16 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium546 mg
Potassium425 mg
Calcium210 mg
Iron24 mg
Magnesium69 mg
Phosphorus252 mg
Zinc2.2 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate478 mcg
Choline18 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 6. The excerpt below is the record exactly as published.
rice, boiling water and salt, cover and let cook 45 m., or until kernels are soft. When cooked, uncover, that the steam may escape. (More water and less milk may be used.) Place a layer of rice in cup. Add layer of prepared dates, another layer of rice. Press firmly together. Turn from cups and serve with sugar and cream or milk
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