Creamed Rice
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
3750Calories
120 gProtein
653 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories3750 kcal
Protein120 g
Carbohydrates653 g
Fiber9.2 g
Sugars86 g
Total Fat65 g
Saturated Fat29 g
Monounsaturated Fat19 g
Polyunsaturated Fat8 g
Omega-30.2 g
Cholesterol1233 mg
Sodium57027 mg
Potassium2771 mg
Calcium1799 mg
Iron36 mg
Magnesium397 mg
Phosphorus2395 mg
Zinc16 mg
Copper2.4 mg
Manganese8 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A792 mcg
Vitamin E4.4 mg
Vitamin K1.6 mcg
Vitamin B62.3 mg
Vitamin B127.9 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)3.1 mg
Niacin (B3)31 mg
Folate1781 mcg
Choline1097 mg
Caffeine0 mg
Water7788 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.
j c. salt 7 qts. water Creamed Rice i qt. milk 3 tbsp. sugar \ doz. eggs Ingredients : i qt. rice
Cook this with the app: pantry check, scaling, and the assistant.