vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Mold with Fruit Compote
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. 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
889Calories
23 gProtein
173 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein23 g
Carbohydrates173 g
Fiber2.3 g
Sugars31 g
Total Fat9.9 g
Saturated Fat4.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol201 mg
Sodium126 mg
Potassium456 mg
Calcium228 mg
Iron8.5 mg
Magnesium65 mg
Phosphorus426 mg
Zinc3.1 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate433 mcg
Choline179 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 13. The excerpt below is the record exactly as published.
RICE MOLD WITH FRUIT COMPOTE Rice, 1 cup. Milk, % cup. Lemon or vanilla flavoring. ^Sg, 1. Sugar, 2 tablespoons. Fruit, stewed
Cook this with the app: pantry check, scaling, and the assistant.