{"id":3945,"slug":"rice-balls","title":"RICE BALLS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup cold, cooked rice.","2 tablespoons flour.","1 teaspoon grated onion.","1 teaspoon finely chopped parsley.","1 egg slightly beaten.","Salt, pepper, cayenne."],"ingredients_norm":["cold","flour","onion","parsley","egg slightly","salt pepper cayenne"],"steps":["Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg.","Measure mixture by the teaspoonful.","Roll in small balls.","Poach until firm on outside in boiling salted water.","Remove with skimmer and drop into clear, hot soup."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:25","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7c975d34b222d227dfefdb38a8febe3c3a3104e5adce0a532fe04c47406a895b","created_at":"2026-08-02T15:49:25Z","updated_at":"2026-08-02T15:49:25Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rice-balls"}