Ground Rice Blancmange
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
465Calories
41 gProtein
44 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein41 g
Carbohydrates44 g
Fiber2.8 g
Sugars38 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium243 mg
Potassium874 mg
Calcium641 mg
Iron0.9 mg
Magnesium72 mg
Phosphorus519 mg
Zinc2.1 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C53 mg
Vitamin A157 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline103 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 28. The excerpt below is the record exactly as published.
GROUND RICE BLANCMANGE Ingredients : One pint of Milk One dessertspoonful of Ground Rice One tablespoonful of Rose Water One tablespoonful of Sugai One Lemon One ounce of Gelatine
Cook this with the app: pantry check, scaling, and the assistant.