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Rice, Casserole of
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
724Calories
17 gProtein
144 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories724 kcal
Protein17 g
Carbohydrates144 g
Fiber2.3 g
Sugars1.6 g
Total Fat7.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium1940 mg
Potassium233 mg
Calcium79 mg
Iron7.7 mg
Magnesium54 mg
Phosphorus219 mg
Zinc2 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.6 mg
Folate415 mcg
Choline19 mg
Caffeine0 mg
Water503 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 484. The excerpt below is the record exactly as published.
Rice, Casserole of. — Prepare this by boiling a cup of rice in a pint of well - seasoned chicken bouillon until tender, and until each grain stands separate. When the rice is quite dry make a firm mound of it on a platter, wash with the yolk of an egg, sprinkle with Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.