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Rice Socle
From Cookery for every household, 1914
Serves 4
A rice socle is used for mounting a cold entree and is not meant to be eaten.
Presented as published in 1914. 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
169Calories
3 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein3.3 g
Carbohydrates37 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.6 mg
Potassium53 mg
Calcium13 mg
Iron2 mg
Magnesium12 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate107 mcg
Choline2.7 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 504. The excerpt below is the record exactly as published.
Rice Socle A rice socle is used for mounting a cold entree and to give it a raised appearance. It is not meant to be eaten. Take the quantity of rice required, wash it well, put it into a saucepan, well cover it with cold water
Cook this with the app: pantry check, scaling, and the assistant.