Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
206
Calories
4g
Protein
0g
Fat
45g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| 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 teaspoons salt
- 2 tablespoons well washed rice
- half done season
- 3 pts
- salt
Directions
1
Dress and clean a chicken ; remove skin and fat, disjoint and wipe with a wet cloth ; put in stewpan ; cover with cold water ; heat slowly to boiling point ; skim and cook until meat is tender. When half done season with II/2 teaspoons salt. There should be about 3 pts. stock ; strain, cool and remove fat ; re-heat to boiling point and add 2 tablespoons well washed rice, if desired ; cook until rice is soft.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive