Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 cup of rice
- 3 sticks of celery cut very diced
- one teaspoon dried celery leaves
- 3 lbs
- 1 medium-sized onion
- 3 medium-sized potatoes
- one egg
- salt
- pepper
Directions
Mrs. Fenton G. Slifer.
3 lbs. meat. 1 medium-sized onion, cut
Y-2 cup of rice. very fine.
3 medium-sized potatoes, 3 sticks of celery cut very
diced. fine.
If no celery, use one teaspoon dried celery leaves or y2 tea- spoon celery seed. Cook slowly, but do not let it get too. thick. When meat is nearly done, or one hour before serving, add salt and pepper to taste. Put through a colander if preferred. Just before serving add the beaten yolk of one egg, mixing thor- oughly.