gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Moulded Rice
From The Cook County cook book, 1912
Serves 1
Rice can be served without moulding if time is short.
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
866Calories
16 gProtein
169 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories866 kcal
Protein16 g
Carbohydrates169 g
Fiber1.5 g
Sugars1.8 g
Total Fat14 g
Saturated Fat3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol23 mg
Sodium4136 mg
Potassium383 mg
Calcium67 mg
Iron0.9 mg
Magnesium66 mg
Phosphorus289 mg
Zinc2.8 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A5.2 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate11 mcg
Choline18 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 298. The excerpt below is the record exactly as published.
MOULDED RICE.— Boil a cup of raw rice 10 minutes; drain, and pour over it, in place of the water, 2 cups of chicken gravy, or stock made from chicken, duck or turkey bones, seasoned well; with salt, pepper, and onion juice
Cook this with the app: pantry check, scaling, and the assistant.