Rice Timbales
From The home science cook book, 1902
Turn out around a platter of meat.
Presented as published in 1902. 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
1440Calories
47 gProtein
278 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1440 kcal
Protein47 g
Carbohydrates278 g
Fiber132 g
Sugars6.9 g
Total Fat35 g
Saturated Fat4.3 g
Monounsaturated Fat22 g
Polyunsaturated Fat7.8 g
Omega-30.6 g
Cholesterol0 mg
Sodium136 mg
Potassium3055 mg
Calcium1329 mg
Iron54 mg
Magnesium666 mg
Phosphorus1098 mg
Zinc13 mg
Copper3.3 mg
Manganese22 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A2.4 mcg
Vitamin E62 mg
Vitamin K243 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate546 mcg
Choline167 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 10. The excerpt below is the record exactly as published.
Rice Timbales. Pick over and wash one cup of rice and boil in a large quantity of salted water until nearly tender. Drain thoroughly and put in a double boiler with one cup of tomato or curry sauce
Cook this with the app: pantry check, scaling, and the assistant.