Rice Mould

Name: Rice Mould
Ingredients: 1/2 lb. rice; 1 quart milk; 2 oz. butter; 4 a lemon; 5 eggs; 3 oz. castor sugar

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

2098Calories

80 gProtein

313 gCarbs

103 gFat

Full nutrition (34 nutrients)

Calories2098 kcal

Protein80 g

Carbohydrates313 g

Fiber2.9 g

Sugars133 g

Total Fat103 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat6.2 g

Omega-30.2 g

Cholesterol1180 mg

Sodium743 mg

Potassium2080 mg

Calcium1411 mg

Iron14 mg

Magnesium204 mg

Phosphorus1751 mg

Zinc9.8 mg

Copper0.7 mg

Manganese2.5 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A712 mcg

Vitamin E3.4 mg

Vitamin K1 mcg

Vitamin B61.4 mg

Vitamin B127.5 mcg

Thiamin (B1)2 mg

Riboflavin (B2)2.6 mg

Niacin (B3)11 mg

Folate641 mcg

Choline922 mg

Caffeine0 mg

Water1085 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 66. The excerpt below is the record exactly as published.

RICE MOULD. | lb. rice. 1 quart milk. 2 oz. butter. 4 a lemon. 5 eggs. 3 oz. castor sugar

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