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Ground Rice Milk
From Consult me, 1902
Serves 1
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
483Calories
19 gProtein
55 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein19 g
Carbohydrates55 g
Fiber18 g
Sugars28 g
Total Fat25 g
Saturated Fat16 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium196 mg
Potassium1000 mg
Calcium829 mg
Iron2 mg
Magnesium122 mg
Phosphorus561 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D4.7 mcg
Vitamin C130 mg
Vitamin A161 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate32 mcg
Choline98 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 249. The excerpt below is the record exactly as published.
GROUND RICE MILK. — Boil a spoonful of ground rice, rubbed down smooth, with better than a pint of milk, a bit of cinnamon, lemon peel, and nutmeg. Sweeten.
Cook this with the app: pantry check, scaling, and the assistant.