Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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
- three quarts of cold water
- one-fourth teaspoonful of salt
- a pint of finely cut celery
- a teaspoonful of salt
- a tablespoonful of uncooked rice
- a quart of warm water into an earthen dish
- a quart of rich milk
- a cupful of sweet cream
- two tablespoonsful of hour
- six even tablespoonsful of rice
- salt
- vinegar
- pepper
Directions
Pat a knuckle of veal into three quarts of cold water, with a pint of finely cut celery and a teaspoonful of salt; boil two hours, add a tablespoonful of uncooked rice, boil one hour longer, strain and add a teacup of sweet cream with two tablespoonsful of Hour, mixed witli the cream; strain again, let it boil up and serve.
RICE CREAM SOUR
Pic'v six even tablespoonsful of rice, put it with a quart of warm water into an earthen dish, and place in a moderately warm oven; when the water is all absorbed add a quart of rich milk, one-fourth teaspoonful of salt, turn all into a kettle to boil for a few minutes or until the rice is well done, add a cupful of sweet cream and serve. — Mrs. Caroline Dorioin.
In selecting fresh fish the eyes should be clear and full, the gills red, and the flesh firm. Fish should always be well cleaned and kept in a cool place until ready to cook. In fry- ing fish use good fresh lard, or lard and beef suet mixed. Use the ware basket if they are to be fried in a kettle with enough lard to cover them; but many prefer them fried in a skillet, with only a small quantity of grease. If fish are to be boiled they should be put into cold water and let it come to a boil. If they are to be steamed it is better to pour over them some vinegar seasoned with pepper and salt, the vinegar to l^e poured off before they are put in the steamer.
Exchange Cook Book. 11