Puffed Rice Balls
From The junior cook book, 1920
Can be wrapped for lunch or parties.
Presented as published in 1920. 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
4015Calories
45 gProtein
938 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories4015 kcal
Protein45 g
Carbohydrates938 g
Fiber12 g
Sugars301 g
Total Fat4.5 g
Saturated Fat0.9 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium809 mg
Calcium49 mg
Iron225 mg
Magnesium180 mg
Phosphorus696 mg
Zinc7.3 mg
Copper1.2 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)18 mg
Riboflavin (B2)13 mg
Niacin (B3)251 mg
Folate135 mcg
Choline0 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 23. The excerpt below is the record exactly as published.
PUFFED RICE BALLS Measure out 4 cupsful of puffed rice. Spread this out on a shallow pan and set it in a warm oven till the rice is crisp and hot. The oven should be only moderately hot and the crisping will take about 10 minutes. While the rice is in the oven, cook together 114 cupsful of sugar and 1/2 cupful of water
Cook this with the app: pantry check, scaling, and the assistant.