Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Lard | 1 tbsp (12.8g) | 115 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Oyster | 6 medium (84g) | 81 |
| Mace | 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
- one half pound rice till it is soft
- one pound of boiling lard
- two table-spoonfuls of grated cheese
- one small tea-spoonful mace
- 45 parts of six large oysters
- two croquettes at a time
Directions
Boil one half pound rice till it is soft and dry. Then mix two table-spoonfuls of grated cheese, one small tea-spoonful mace, sufiicient fresh butter to moisten it. Mince very fine six ta^ ble-spoonfuls of the white meat of chicken or turkey, the soft
SALAD EECrPES. 45
parts of six large oysters, a few sprigs of parsley, a grated nut- meg, and the yellow rind of oue lemon. Mix whole well, moist- ening with cream. Take a portion of the prepared rice, about the size of an egg, flatten it and put in the center a dessert-spoon- ful of mixture; close the rice round it. Then form in the shape of an egg, brush over with some beaten yellow of an egg, and roll in pounded crackers. Have ready one pound of boiling lard, into which are thrown two croquettes at a time ; let them get brown, and take out with perforated skimmer. Serve hot. — Mrs. W. Jones.