Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Water | 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
- two tablespoons of butter
- one teaspoon of chopped onion
- one-eighth teaspoon pepper
- one pinch of nutmeg
- one cup soup stock
- one teaspoon of flour
- one cup of milk
- three-fourths cup of washed rice
- one-half peck spinach
- 33 golden brown rice balls -- one cup of milk
- two cups of boiling water in the top of a double boiler
- pepper
- nutmeg
- salt
Directions
SPINACH — One-half peck spinach, two tablespoons of butter, one teaspoon of chopped onion, one-eighth teaspoon pepper, one pinch of nutmeg, one cup soup stock. Pick off the roots and decayed leaves, wash in several waters. Put the spinach in a large kettle in plenty of boiling salted water, then boil until tender. Drain and chop very fine. Melt butter in a spider, add chopped onion, fry until a light brown, add one teaspoon of flour and stir again until light brown, then add other ingredients and bring to a boil.
MARIE E. TUREK.
PRAGUE CHAPTER BOOK OF RECIPES 33
GOLDEN BROWN RICE BALLS— One cup of milk with two cups of boiling water in the top of a double boiler, add three-fourths cup of washed rice, grated rind of lemon, salt and let steam until dry and tender, then add two tablespoons of butter. Cool the mixture, shape into cones or balls, dip in egg, then in bread crumbs, and fry in deep lard till nicely browned.