Ground Rice Cream

Name: Ground Rice Cream
Ingredients: four tablespoonfuls of ground rice; the yolks of four well beaten eggs; the whites of two; about two ounces of pounded sugar; a pint of milk

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

657Calories

28 gProtein

81 gCarbs

26 gFat

Full nutrition (30 nutrients)

Calories657 kcal

Protein28 g

Carbohydrates81 g

Sugars80 g

Total Fat26 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium186 mg

Potassium732 mg

Calcium600 mg

Iron0 mg

Magnesium58 mg

Phosphorus492 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin A156 mcg

Vitamin E2.2 mg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Water499 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 46. The excerpt below is the record exactly as published.

GROUND RICE CREAM. MIX four tablespoonfuls of ground rice very smooth with a spoonful or two of milk, add the yolks of four well beaten eggs, and the whites of two, or add about two ounces of pounded sugar, boil a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.