vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice with Strawberry Dressing
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
604Calories
14 gProtein
113 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein14 g
Carbohydrates113 g
Fiber0.6 g
Sugars75 g
Total Fat18 g
Saturated Fat6.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol60 mg
Sodium905 mg
Potassium662 mg
Calcium427 mg
Iron2.1 mg
Magnesium59 mg
Phosphorus398 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D3.1 mcg
Vitamin C45 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate102 mcg
Choline60 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 123. The excerpt below is the record exactly as published.
RICE WITH STRAWBERRY DRESSING. Mrs. E. M. W., Anaheim, Oal.— Put four cups of milk in a double boiler and when boiling hot pour in three-fourths of a cup of rice, one tablespoon butter, one scant teaspoon salt, three tablespoons sugar and cook one hour. STRAWBERRY DRESSING. One cup powdered sugar, one tablespoon of butter, beat to a cream; one large cup fresh ripe strawberries
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