Mould of Rice a la Carolina
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Garnish with watercress and serve with currant jelly and Bordelaise sauce.
Presented as published in 1924. 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
790Calories
23 gProtein
146 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories790 kcal
Protein23 g
Carbohydrates146 g
Fiber2.3 g
Sugars0.2 g
Total Fat22 g
Saturated Fat5.5 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol61 mg
Sodium618 mg
Potassium275 mg
Calcium367 mg
Iron7.8 mg
Magnesium62 mg
Phosphorus420 mg
Zinc3.4 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A77 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.5 mg
Folate412 mcg
Choline15 mg
Caffeine0 mg
Water621 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 99. The excerpt below is the record exactly as published.
Mould of Rice a la Carolina Moules de Riz a la Carolina Take one cup of rice, two and a half cups of water, one cup of hot milk, six tablespoons of grated Parmesan cheese, one table¬ spoon of butter, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.