Skip to content

Rice Balls

A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).

A historical recipe

Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 1 cup cold, cooked rice.
  2. 2 tablespoons flour.
  3. 1 teaspoon grated onion.
  4. 1 teaspoon finely chopped parsley.
  5. 1 egg slightly beaten.
  6. Salt, pepper, cayenne.
  7. PROCESS: Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg.
  8. Measure mixture by the teaspoonful.
  9. Roll in small balls.
  10. Poach until firm on outside in boiling salted water.
  11. Remove with skimmer and drop into clear, hot soup.