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Rice Molds
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
423Calories
1 gProtein
57 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories423 kcal
Protein1.5 g
Carbohydrates57 g
Fiber0.9 g
Sugars39 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium38 mg
Potassium118 mg
Calcium52 mg
Iron0.4 mg
Magnesium6.7 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.8 mcg
Choline8.2 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 307. The excerpt below is the record exactly as published.
RICE MOLDS — Cook rice in the morning and turn it into but^ tered teacups; when cold turn them on to a platter, make a little cavity in the top of each one and fill the opening with any kind of jelly liked best. Serve sweetened and flavored cream
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