Puree of Rice

Name: Puree of Rice
Ingredients: Wash ½ a cupful of rice; add to it 1 quart of meat or fowl liquor; 1 teaspoonful salt; 1 onion cut small; a few small sprigs of parsley; Blend 1 tablespoonful of butter; with 1 tablespoonful of flour

From 365 tasty dishes, 1906

Excellent with boiled meats.

Presented as published in 1906. 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

413Calories

9 gProtein

91 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories413 kcal

Protein8.9 g

Carbohydrates91 g

Fiber3.8 g

Sugars6.5 g

Total Fat12 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol31 mg

Sodium2346 mg

Potassium346 mg

Calcium67 mg

Iron4.7 mg

Magnesium41 mg

Phosphorus158 mg

Zinc1.3 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A8.4 mcg

Vitamin E0.1 mg

Vitamin K33 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.4 mg

Folate249 mcg

Choline15 mg

Caffeine0 mg

Water149 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 29. The excerpt below is the record exactly as published.

Puree of Rice. This is excellent with any boiled meats ; the liquor in which the meat was boiled is to be used as a basis. Wash }i a cupful of rice, add to it I quart of meat or fowl liquor, i teaspoonful salt, i onion cut small, and a few small sprigs of parsley. Simmer gently one hour, then force through a strainer. Blend I tablespoonful of butter with i tablespoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.