Savoury Rice Mould
From Wholesome cookery, 1887
Remains of cold fish warmed in any sauce is a good substitute for the mince.
Presented as published in 1887. 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
839Calories
22 gProtein
163 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein22 g
Carbohydrates163 g
Fiber3.4 g
Sugars1.9 g
Total Fat8.8 g
Saturated Fat3.7 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol40 mg
Sodium492 mg
Potassium306 mg
Calcium248 mg
Iron9 mg
Magnesium59 mg
Phosphorus361 mg
Zinc3 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.6 mg
Folate448 mcg
Choline54 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 43. The excerpt below is the record exactly as published.
Savoury Rice Mould. Clean and wash 6 ounces of rice. Put it in a stew- pan with cold "water ; boil it 1 minute, then take it MEATS AND BIRDS. 121 out and strain off the water. Add stock or milk, and stew gently until the rice will break easily with a spoon. Work it up with a spoonful of white sauce 2 tablespoonfuls of grated cheese, pepper, salt, and a beaten egg
Cook this with the app: pantry check, scaling, and the assistant.