Cleveland Sweet
From Home cookery, 1898
Presented as published in 1898. 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
292Calories
16 gProtein
23 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein16 g
Carbohydrates23 g
Fiber0 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium199 mg
Potassium736 mg
Calcium614 mg
Iron0 mg
Magnesium63 mg
Phosphorus492 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water902 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 58. The excerpt below is the record exactly as published.
Cleveland Sweet. Cook eight ounces of Carolina rice in one pint of water (coloured red with carmine) until it is absorbed. Add one pint of milk (coloured red), cook until thick and tender, sweeten to taste. Form a border with the rice on a flat dish. Serve cold with a banana puree in the centre. Decorate with whipped cream through a rose pipe, and sprinkle over pistachios
Cook this with the app: pantry check, scaling, and the assistant.