Rice Salad
From Handbook of domestic science and household arts for use in elementary schools, 1900
This is an individual serving recipe.
Presented as published in 1900. 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
44Calories
0 gProtein
2 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein0.4 g
Carbohydrates2.2 g
Fiber0.1 g
Sugars0.4 g
Total Fat3.5 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium15 mg
Potassium50 mg
Calcium12 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline0.4 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 97. The excerpt below is the record exactly as published.
Rice Salad (Individual Eule). — 1 full rounded teaspoon cooked rice ; 1 full rounded teaspoon cooked beet, diced ; 2 full rounded teaspoons cut celery, i saltspoon seasoning — mustard, cayenne, salt, powdered sugar. Moisten with 2 teaspoons each of cream and vinegar
Cook this with the app: pantry check, scaling, and the assistant.