gluten-freenut-freesoy-freefish-freeshellfish-free
Rice Timbales
From Cookery for every household, 1914
Serves 1
The mixture can be made more savoury by adding curry powder, grated ham, or tomato sauce.
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
980Calories
29 gProtein
183 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories980 kcal
Protein29 g
Carbohydrates183 g
Fiber2.9 g
Sugars1 g
Total Fat34 g
Saturated Fat3.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol439 mg
Sodium192 mg
Potassium430 mg
Calcium124 mg
Iron12 mg
Magnesium70 mg
Phosphorus471 mg
Zinc3.8 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate572 mcg
Choline309 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 598. The excerpt below is the record exactly as published.
Rice Timbales \ lb. rice. I Seasoning. 1 oz. butter. 1 pt. milk or broth. | 2 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.