Rice Borders
From Salads, sandwiches, and savouries, 1901
Cover with butter before use.
Presented as published in 1901. 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
1656Calories
32 gProtein
363 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1656 kcal
Protein32 g
Carbohydrates363 g
Fiber5.9 g
Sugars0.5 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium79 mg
Potassium541 mg
Calcium184 mg
Iron20 mg
Magnesium132 mg
Phosphorus522 mg
Zinc4.9 mg
Copper1.2 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)19 mg
Folate1048 mcg
Choline26 mg
Caffeine0 mg
Water1943 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
rice borders and white-fat socles, or stands, which, though not of general use, yet, on occasions, are a great addition to the appearance of a supper or ceremonial breakfast table, and are sufficiently easy to prepare to render them available for home use. For the rice border, boil, say, lib. of rice in plenty of water (half a gallon for 11b. of rice
Cook this with the app: pantry check, scaling, and the assistant.