Rice Cups (Savory)

Name: Rice Cups (Savory)
Ingredients: any kind of cold meat, chopped fine; rice half an inch thick; warmed-over gravy or tomato sauce

From Cookery for little girls, 1910

Presented as published in 1910. 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

1261Calories

51 gProtein

166 gCarbs

40 gFat

Full nutrition (33 nutrients)

Calories1261 kcal

Protein51 g

Carbohydrates166 g

Fiber6.3 g

Sugars8.8 g

Total Fat40 g

Saturated Fat17 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.4 g

Cholesterol206 mg

Sodium1188 mg

Potassium1817 mg

Calcium106 mg

Iron17 mg

Magnesium128 mg

Phosphorus590 mg

Zinc9.2 mg

Copper1 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B61 mg

Vitamin B129 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)17 mg

Folate426 mcg

Choline10 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 22. The excerpt below is the record exactly as published.

rice half an inch thick and filling with any kind of cold meat, chopped fine and seasoned. A thin layer of the rice is then spread over the top and the cups baked in a mod- erate oven for twenty minutes. By running a knife around the edge when done they can be turned out when cooked, and may be served on hot toast with either warmed-over gravy or to- mato sau

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