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Boiled Rice and Milk

Name: Boiled Rice and Milk
Yield: 2 servings
Ingredients: 1 cup rice — 0.5 pound; 2 cups water; 1 cup milk; Salt

From Cooking for profit, 1886

Serves 2

Serve like oatmeal or cornmeal mush, in a bowl with another bowl full of milk.

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

397Calories

10 gProtein

77 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories397 kcal

Protein10 g

Carbohydrates77 g

Fiber1.2 g

Sugars6 g

Total Fat4.5 g

Saturated Fat2.4 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol15 mg

Sodium58 mg

Potassium287 mg

Calcium182 mg

Iron3.8 mg

Magnesium39 mg

Phosphorus225 mg

Zinc1.5 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.8 mg

Folate205 mcg

Choline27 mg

Caffeine0 mg

Water354 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 116. The excerpt below is the record exactly as published.

Boiled Rice and Milk. 1 cup rice — J pound. 2 cups water. 1 cup milk. Salt

Cook this with the app: pantry check, scaling, and the assistant.