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Strawberries and Rice
From Harper's cook book encyclopædia, 1902
Serves 3
Can be made with preserved strawberries.
Presented as published in 1902. 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
613Calories
8 gProtein
138 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories613 kcal
Protein8.4 g
Carbohydrates138 g
Fiber3.4 g
Sugars64 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium75 mg
Potassium777 mg
Calcium82 mg
Iron5.5 mg
Magnesium118 mg
Phosphorus269 mg
Zinc1.7 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C179 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate144 mcg
Choline4.9 mg
Caffeine6 mg
Water310 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 202. The excerpt below is the record exactly as published.
a quart of strawberries and put over ; sprinkle freely with sugar and set in the stove until a syrup is formed. Take out and spread with meringue made of the beaten whites of three eggs and three table-spoonfuls of powdered sugar. Set back in the oven one minute. Serve very cold with whipped cream. Strawberries and Rice. — Have some rice boiled dry so that each ker- nel stands apart ; keep ready to serve hot. Make a rich hard sauce
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