Rice Timbales
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
No method was recorded for this recipe.
Nutrition per serving
1458Calories
92 gProtein
186 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1458 kcal
Protein92 g
Carbohydrates186 g
Fiber2.3 g
Sugars8.4 g
Total Fat34 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.9 g
Omega-30.1 g
Cholesterol1276 mg
Sodium8057 mg
Potassium1253 mg
Calcium204 mg
Iron23 mg
Magnesium125 mg
Phosphorus1071 mg
Zinc12 mg
Copper1.2 mg
Manganese2.5 mg
Vitamin D4 mcg
Vitamin C10 mg
Vitamin A3863 mcg
Vitamin E2.4 mg
Vitamin K1.7 mcg
Vitamin B61.4 mg
Vitamin B1214 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)23 mg
Folate1017 mcg
Choline642 mg
Caffeine0 mg
Water709 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 14. The excerpt below is the record exactly as published.
Rice Timbales. 1 C. rice 2 Tb. fat 2 C. broth 4 Tb. flour 1 T. salt 4 eggs 1 C. cooked giblets 6 drops tabasco
Cook this with the app: pantry check, scaling, and the assistant.