vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Paste for Tartlets
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
217Calories
7 gProtein
40 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein6.7 g
Carbohydrates40 g
Fiber0.6 g
Sugars0.2 g
Total Fat5.4 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol101 mg
Sodium38 mg
Potassium92 mg
Calcium28 mg
Iron2.6 mg
Magnesium15 mg
Phosphorus107 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate126 mcg
Choline76 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 114. The excerpt below is the record exactly as published.
Rice Paste for Tartiets—lIngredients—7 oz. of rice, I tablespoonful of butter, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.