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Rice Timbale Cases
From Lowney's cook book, 1907
Serves 2
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
616Calories
22 gProtein
94 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein22 g
Carbohydrates94 g
Fiber1.2 g
Sugars24 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium190 mg
Potassium833 mg
Calcium624 mg
Iron3.8 mg
Magnesium80 mg
Phosphorus594 mg
Zinc3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate205 mcg
Choline92 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 53. The excerpt below is the record exactly as published.
rice timbale cases, reheat, and serve. Rice Timbale Cases 1 cup rice lemon juice, onion juice salt, pepper and cayenne 4 cups milk
Cook this with the app: pantry check, scaling, and the assistant.