Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a cup of cream
- a cupful of well washed rice
- six good-sized boiled potatos
- one onion chopped very fine
Directions
HAM AND POTATO PUDDING ( GERMAN ).
Take about six good-sized boiled potatos, one onion chopped very fine, and minced cold boiled ham. Butter a pudding dish, sprinkle a layer of cracker crumbs over sides and bottom of dish; put in a layer of potatos sliced (as if for salad), then a layer of minced ham, some onion, some pepper and salt, then another layer of potato, ham, onion and seasoning, etc. Over the top sprinkle cracker crumbs and lumps of butter here and there ; over all pour a cup of cream or good, rich milk and bake a nice brown.
Mrs. Ad. Petsch. HAM AND RICE.
Mince some ham very fine — about enough to make a cup full — fry light yellow, put in a cupful of well washed rice ; let this get thoroughly heated, but not hard, then add boiling wa- ter; let cook briskly for about fifteen minutes, then set back to steam.
Not all rice cooks in the same time; some needs more, some less time.
Flora Golsh.