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Rice Cutlets

Name: Rice Cutlets
Yield: 2 servings
Ingredients: one-fourth of a pound of rice; one-half pound of cold meat; one onion; one-fourth pound of bread-crumbs; one salt-spoonful of salt; one-fourth salt-spoonful of pepper; just a little milk to make a paste

From The national course in home economics, 1917

Serves 2

Presented as published in 1917. 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

499Calories

22 gProtein

59 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein22 g

Carbohydrates59 g

Fiber2.8 g

Sugars3.3 g

Total Fat19 g

Saturated Fat8.1 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol99 mg

Sodium4935 mg

Potassium574 mg

Calcium57 mg

Iron6.3 mg

Magnesium45 mg

Phosphorus243 mg

Zinc4 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C9.1 mg

Vitamin A0.8 mcg

Vitamin E0.1 mg

Vitamin K5.5 mcg

Vitamin B60.5 mg

Vitamin B124.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.3 mg

Folate154 mcg

Choline8.2 mg

Caffeine0 mg

Water147 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 305. The excerpt below is the record exactly as published.

RICE CUTLETS. One-fourth of a pound of rice, one-half pound of cold meat, one onion, one-fourth pound of bread-crumbs, boil the rice and strain it, chop up the meat and onions small, and mix with rice; sprinkle one salt-spoonful of salt and one-fourth salt-spoonful of pepper over it; mix well together, CEREALS AND FARINACEOUS DISHES. 439 with just a little milk to make a paste

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