Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| 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 |
| 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 rice
- 3 cups cold cooked meat
- 1 teaspoon chopped onion
- 2 teaspoons bread crumbs
- 1 cup of rice until tender
- a pinch of salt
- 1 egg
- 1 saltspoon celery salt
- 1 saltspoon of celery salt
- salt
- pepper
Directions
1 cup rice; Pepper;
3 cups cold cooked meat; 1 egg;
1 teaspoon chopped onion; 1 saltspoon celery salt;
Salt; 2 teaspoons bread crumbs;
Boil 1 cup of rice until tender. Chop fine 3 cups cold cooked meat ; add 1 teaspoon chopped onion, a pinch of salt and pepper,
1 egg, 1 saltspoon of celery salt and 2 teaspoons bread crumbs. If
you have any soup stock on hand, add sufficient to moisten well.
Butter a mould, line with rice J4 inch thick, put in meat, then
cover with rice. Cover closely and steam 45 minutes. Serve
with brown gravy or tomato sauce.
— Mrs. A. Kingsbacher.