Imperial Rice Cream

Name: Imperial Rice Cream
Ingredients: 2 tb. gelatin; 2 c. milk; i c, cold water; i c cream; i c cooked rice; i c, chopped walnuts; I c sugar; I tsp. vanilla

From The practical cookbook, 1917

Presented as published in 1917. 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

3066Calories

57 gProtein

296 gCarbs

186 gFat

Full nutrition (34 nutrients)

Calories3066 kcal

Protein57 g

Carbohydrates296 g

Fiber7.1 g

Sugars225 g

Total Fat186 g

Saturated Fat64 g

Monounsaturated Fat33 g

Polyunsaturated Fat61 g

Omega-30.1 g

Cholesterol300 mg

Sodium279 mg

Potassium1555 mg

Calcium888 mg

Iron5.2 mg

Magnesium275 mg

Phosphorus1158 mg

Zinc6.9 mg

Copper2 mg

Manganese4.6 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K7.7 mcg

Vitamin B61.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.8 mg

Folate108 mcg

Choline97 mg

Caffeine0 mg

Water932 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 63. The excerpt below is the record exactly as published.

Imperul Rice Cream 2 tb. gelatin 2 c. milk i c, cold water i c cream 1 c cooked rice i c, chopped walnuts I c sugar I tsp. vanilla

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