Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 boiled rice
- 1 tablespoon gelatine
- 1 cup milk
- 2 teaspoons cornstarch
- 1 teaspoon butter
- vinegar
- parsley
Directions
Ipt, crab meat; Celery salt;
1 cup boiled rice; Pepper;
1 can tomatoes; 1 tablespoon gelatine.
Vi grated onion;
Stew tomatoes soft and strain ; have rice boiled very soft and crab meat shredded ; mix above, adding gelatine and seasoning and mould into individual forms.' Serve with following dress- ing, boiled; 1 cup milk; 2 teaspoons cornstarch; yolk of 1 ^%Z\ 1 teaspoon butter; lemon or vinegar to taste; when cooled, add J4 c"P chopped nuts, J4 cup chopped olives and a small quantity of chopped parsley.
—Mrs. F. G. K.