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Rice and Cabbage Balls
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
446Calories
12 gProtein
98 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein12 g
Carbohydrates98 g
Fiber12 g
Sugars0.1 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium86 mg
Potassium1213 mg
Calcium237 mg
Iron6.5 mg
Magnesium91 mg
Phosphorus210 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C230 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.2 mg
Folate470 mcg
Choline5.4 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 127. The excerpt below is the record exactly as published.
Rice and Cabbage Balls. (Italian Recipe.) The rice should be boiled with a little broth, and onions cut small and fried should be mixed well with the rice. Then fry the rice, adding a little water, so that it should not thicken too much. When cooked, add a little grated cheese and butter. Take some cabbage
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