Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Rice Dumplings
From Banquets of the nations, 1911
Serves 4
Serve with apricot sauce.
A modern interpretation · AI-generated from the original record
Ingredients
- one pound of rice
- three spoonfuls of flour
- two eggs
- one and a half tablespoonfuls of melted butter
- a pinch of salt
- a little sugar
- ground cinnamon
Method
Boil the rice as if for curry, let it cool, mix with flour, eggs, melted butter, sugar, cinnamon, and salt.
Roll into shapes, dust with flour, and put into boiling water.
They rise when cooked.
Serve with apricot sauce.
Nutrition per serving
498Calories
12 gProtein
103 gCarbs
7 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 16. The excerpt below is the record exactly as published.
one pound of rice as if for curry, only not quite so dry ; let it cool, mix with three spoonfuls of flour, two eggs, and one and a half tablespoonfuls of melted butter ; a little sugar, ground cinnamon, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.