Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 1 cup of rice till tender
- half pound of any cold meat
- 1 saltspoonful celery salt
- 1 teaspoonful of chopped parsley
- 2 tablespoonfuls of fine cracker crumbs
- a teaspoonful of salt
- 1 teaspoon- ful of finely chopped onion
- 1 beaten egg
- salt
- pepper
- parsley
Directions
Boil 1 cup of rice till tender. Chop very fine half pound of any cold meat. Season highly with half a teaspoonful of salt, half a saltspoonful pepper, 1 saltspoonful celery salt, 1 teaspoon- ful of finely chopped onion, 1 teaspoonful of chopped parsley.' Add 1 beaten egg, 2 tablespoonfuls of fine cracker crumbs and moisten with hot water or stock enough to pack easily. Butter a small mould, line bottom and sides half an inch deep with the rice, pack in the meat, cover closely with rice and steam forty- five minutes. Loosen it around the edge of the mould, turn it out upon a platter and pour tomato sauce over it. This is very good. Mrs. Bryan.