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Rys Kluitjes (Rice Dumplings)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
499Calories
9 gProtein
102 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein8.8 g
Carbohydrates102 g
Fiber2.1 g
Sugars6.4 g
Total Fat5 g
Saturated Fat2.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol11 mg
Sodium2432 mg
Potassium146 mg
Calcium48 mg
Iron5.3 mg
Magnesium31 mg
Phosphorus139 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.2 mg
Folate272 mcg
Choline7.7 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 16. The excerpt below is the record exactly as published.
Rys Kluitjes. (Rice Dumplings.) Wash and boil one pound of rice as if for curry, only not quite so dry ; let it cool, mix with three spoonfuls of flour, two eggs, and one and a half tablespoonfuls of melted butter ; a little sugar, ground cinnamon, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.