Rice Mold with Maple Sugar
From 365 tasty dishes, 1906
This is an old New England dish and a very good one.
Presented as published in 1906. 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
1122Calories
19 gProtein
152 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1122 kcal
Protein19 g
Carbohydrates152 g
Fiber2.3 g
Sugars6.1 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol135 mg
Sodium79 mg
Potassium500 mg
Calcium271 mg
Iron7.6 mg
Magnesium66 mg
Phosphorus394 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.6 mg
Folate410 mcg
Choline32 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 48. The excerpt below is the record exactly as published.
Rice Mold with Maple Sugar. Wash well i cupful of rice, drop into boil- ing salted water and keep at a galloping boil until the grains are tender all through. This will take from twelve to eighteen minutes, according to the variety of rice. Drain, place in a saucepan with >^ of a cupful of milk and ^ of a cupful of cream and cook very slowly until the liquid is absorbed. Have ready a buttered mold. Fill this with the rice, tapping it sharply from time to time that the rice may settle well. Stand in the open oven for five minutes then turn out on a heated dish. Serve with an abundance of good butter and scraped maple sugar
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