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Rice Dumplings

Name: Rice Dumplings
Yield: 4 servings
Ingredients: one pound of rice; three spoonfuls of flour; two eggs; one and a half tablespoonfuls of melted butter; a pinch of salt; a little sugar; ground cinnamon

From Banquets of the nations, 1911

Serves 4

Serve with apricot sauce.

Presented as published in 1911. 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

498Calories

12 gProtein

103 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories498 kcal

Protein12 g

Carbohydrates103 g

Fiber2.1 g

Sugars6.5 g

Total Fat7.4 g

Saturated Fat1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol105 mg

Sodium42 mg

Potassium179 mg

Calcium60 mg

Iron5.8 mg

Magnesium34 mg

Phosphorus188 mg

Zinc1.6 mg

Copper0.3 mg

Manganese1.5 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.4 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.2 mg

Folate283 mcg

Choline80 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 16. The excerpt below is the record exactly as published.

one pound of rice as if for curry, only not quite so dry ; let it cool, mix with three spoonfuls of flour, two eggs, and one and a half tablespoonfuls of melted butter ; a little sugar, ground cinnamon, and a pinch of salt

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