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Ground Rice Milk
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
629Calories
27 gProtein
66 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein27 g
Carbohydrates66 g
Fiber18 g
Sugars40 g
Total Fat33 g
Saturated Fat20 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol88 mg
Sodium288 mg
Potassium1366 mg
Calcium1129 mg
Iron2 mg
Magnesium151 mg
Phosphorus807 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D7 mcg
Vitamin C130 mg
Vitamin A239 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60.7 mg
Vitamin B123.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.6 mg
Folate32 mcg
Choline141 mg
Caffeine0 mg
Water728 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 148. The excerpt below is the record exactly as published.
Ground Rice Milk. — Ingredients — One tablespoonful of ground rice rubbed smooth in 1% pts. of milk, a piece of cinnamon, lemon peel and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.