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Cream of Rice
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 7
Presented as published in 1902. 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
563Calories
13 gProtein
64 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein13 g
Carbohydrates64 g
Fiber0.8 g
Sugars4.3 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.7 g
Cholesterol96 mg
Sodium404 mg
Potassium425 mg
Calcium68 mg
Iron3.4 mg
Magnesium31 mg
Phosphorus187 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.7 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7 mg
Folate163 mcg
Choline29 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 56. The excerpt below is the record exactly as published.
one pound of rice. Drain and cook thoroughly with two quarts of chicken or veal broth, then rub it through a puree sieve. Dilute with more broth, if necessary, 98 2iB8. SEBLY'S COOK BOOK until it is the desired consistency. Stir over the fire until it Comes to a boil, skim, and season to taste. Just before serving, stir in one pint of boiling cream and two ounces of batter. Mix thoroughly. Add one pint of small green asparagus tops and serve. Oream of Spinaoh Wash and boil half a peck of spinach in salted water. Drain and chop very fine. Put in a stewpan with two ounces of butter
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Cook this with the app: pantry check, scaling, and the assistant.