Rice Foundation
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
73Calories
4 gProtein
6 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories73 kcal
Protein4 g
Carbohydrates5.6 g
Sugars5.9 g
Total Fat3.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium46 mg
Potassium183 mg
Calcium150 mg
Iron0 mg
Magnesium14 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Water107 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 80. The excerpt below is the record exactly as published.
Rice Foundation. Put two cups of well-cooked soft rice in a saucepan on ice; add to it five spoons of dissolved Cox’s gelatine and a half cup of milk; stir until it commences to thicken, then add four spoons of mayonnaise dressing and four spoons of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.