dairy-freenut-freesoy-freefish-freeshellfish-free
Rice Balls with Jam
From Tried favourites cookery book, 1909
Serves 3
Serve hot.
Presented as published in 1909. 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
288Calories
8 gProtein
35 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein7.5 g
Carbohydrates35 g
Fiber1.1 g
Sugars14 g
Total Fat13 g
Saturated Fat4.6 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol132 mg
Sodium197 mg
Potassium101 mg
Calcium59 mg
Iron2 mg
Magnesium15 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C0.7 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate57 mcg
Choline106 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 107. The excerpt below is the record exactly as published.
oz. rice in milk till very soft and all the milk is absorbed. Add 2 beaten eggs and spread out on plate to cool. Then form into round balls. Make a hole in the centre and fill with jam. Close up and roll balls in egg and lu'ead crumbs and fry in hot lard. Dish in pyramid and sprinkle sifted suga
Cook this with the app: pantry check, scaling, and the assistant.