| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| rice cold cooked | — | — | Rice, cooked, NFS | Rice | Aubergines à la Turque | |
| rice nicely boiled | — | — | Rice, cooked, NFS | Rice | Curried Bananas | |
| rice well cleaned | 4.0–6.0 | oz. | — | Rice, cooked, NFS | Rice | Mulligatawny Soup |
| rice | — | — | Rice, cooked, NFS | Rice | Mulligatawny Maigre | |
| rice | — | — | Rice, cooked, NFS | Rice | HORS D'ŒUVRE | |
| rice well washed | 1.0 | teacup | — | Rice, cooked, NFS | Rice | Cottage Broth |
| rice cooked in stock (for French way) | — | — | Rice, cooked, NFS | Rice | Curry Broth | |
| rice | 1.0 | cupful | — | Rice, cooked, NFS | Rice | Rice Cream Ice |
| rice cold boiled | 6.0–7.0 | oz. | — | Rice, cooked, NFS | Rice | Rice Bread |
| rice cooked in hot water till tender enough to sieve | 0.5 | lb. | — | Rice, cooked, NFS | Rice | Rice Bread |
| rice | 4.0 | oz | — | Rice, cooked, NFS | Rice | Rice Cream Pudding with Che... |
| rice | — | — | Rice, cooked, NFS | Rice | Neck of Mutton à la Duchesse | |
| rice | — | — | Rice, cooked, NFS | Rice | Carré d'Agneau à la Valenci... | |
| rice | 3.0 | oz | — | Rice, cooked, NFS | Rice | Empress Rice |
| rice good | 0.5 | pound | — | Rice, cooked, NFS | Rice | Iced Rice à l'Impératrice |
| rice boiled till quite tender | 1.0 | pint | — | Rice, cooked, NFS | Rice | Rice Cakes |
| rice cold boiled | — | — | Rice, cooked, NFS | Rice | Cold Fish | |
| rice carefully boiled, cold | — | — | Rice, cooked, NFS | Rice | Cold Fish | |
| rice cold boiled, rubbed through a sieve | 2.0 | breakfastcupfuls | — | Rice, cooked, NFS | Rice | Rice Griddle Cakes |
| rice well washed | 12.0 | oz | — | Rice, cooked, NFS | Rice | 149 Poultry |
| rice cold boiled, in little heaps | — | — | Rice, cooked, NFS | Rice | Darioles de Poisson à l'Ind... | |
| rice | 4.0 | oz. | — | Rice, cooked, NFS | Rice | 151 Braised turkey or capon |
| Rice boiled apart, till tender, in broth or water, and well drained | — | — | Rice, cooked, NFS | Rice | Clear, Pale Gravy Soup or C... | |
| Rice | — | — | Rice, cooked, NFS | Rice | Rice | |
| Rice boiled soft | — | — | Rice, cooked, NFS | Rice | DIFFERENT INGREDIENTS OF WH... | |
| Rice | — | — | Rice, cooked, NFS | Rice | Good Vegetable Mulligatawny | |
| Rice boiled | — | — | Rice, cooked, NFS | Rice | Fowl—Braised. No. 2. | |
| Rice to cook | — | — | Rice, cooked, NFS | Rice | Rice Varieties | |
| rice or dry grain | — | — | Rice, cooked, NFS | Rice | Fleur of Anchovies à la Trésor | |
| rice or grits boiled quite soft in milk | 2.0 | ounces | — | Rice, cooked, NFS | Rice | Black Puddings |
| rice or macaroni cooked, cut up small | — | — | Rice, cooked, NFS | Rice | FISH RE-COOKED | |
| rice or vermicelli | 0.25 | pound | — | Rice, cooked, NFS | Rice | Chickens a Turkies after th... |
| rice, pound, or Savoy cake Slice equally... not more than the sixth of an inch thick; take off the brown edges | — | — | Rice, cooked, NFS | Rice | Bermuda Witches | |
| sweet rice | — | — | Rice, sweet, cooked with honey | Rice | Inexpensive Puddings from C... | |
| uncooked rice Fill | — | — | Rice, cooked, NFS | Rice | Cream Tartlets |
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