Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
409
Calories
11g
Protein
19g
Fat
47g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 6 |
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 cups boiled rice 1/4 cup oil 1/2 -1 cup finely-sliced celery 1 tablespn
- 1/4 cup oil 1/2 -1 cup finely-sliced celery 1 tablespn
- 1 cup finely-sliced celery 1 tablespn
- 6 hard boiled eggs 2 cups boiled rice 1/4 cup oil 1/2 -1 cup finely-sliced celer
- 1 tablespn
Directions
1
4-6 hard boiled eggs 2 cups boiled rice ¼ cup oil ½-1 cup finely-sliced celery 1 tablespn. chopped parsley salt
2
Slice eggs and chop a little, leaving coarse; mix with rice, celery, parsley, oil and salt and press into well oiled mold; set in pan of water in oven, cover and bake ¾-1 hour. Unmold and serve with cream sauce. Celery may be omitted and creamed celery or creamed peas served with the loaf. Individual molds may be used.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg