Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
547
Calories
15g
Protein
17g
Fat
83g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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 cooked rice
- 2 tablespoons bread- crumbs in a skillet
- 2 tablespoons butter
- a pinch of salt to 1 cup cooked rice
- 6 good sized potatoes
- 2 eggs till cooked
- salt
Directions
1
Mrs. Peter Kramer.
2
Wash, peel and grate 6 good sized potatoes, and drain. Add a pinch of salt to 1 cup cooked rice. Brown 2 tablespoons bread- crumbs in a skillet with 2 tablespoons butter, and stir in 2 eggs till cooked. Mix rice, potatoes, and fried crumbs all together with enough flour to hold them, make into balls, and drop into boiling water ; cover and boil gently J hour. Serve immediately,
3
VEGETABLES. 123
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive