vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Ice
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
583Calories
17 gProtein
98 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein17 g
Carbohydrates98 g
Fiber0.6 g
Sugars63 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium2592 mg
Potassium492 mg
Calcium343 mg
Iron2.8 mg
Magnesium47 mg
Phosphorus396 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate126 mcg
Choline193 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 71. The excerpt below is the record exactly as published.
FROZEN ICE — Cook one cup of rice in boiling salted water twelve minutes. Drain and put it in the double boiler, one quart milk, one cup sugar and one saltspoon salt. Cook till soft, then rub through a sieve. Scald one pint of cream and mix with it the beaten yolks of four eggs. Cook about two minutes, or until the eggs are scalding hot, then stir this into the rice. Add more sugar, if needed, and one tablespoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.