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Jelly and Rice Dessert
From The household cook book, 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
692Calories
13 gProtein
153 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories692 kcal
Protein13 g
Carbohydrates153 g
Fiber2.3 g
Sugars8.5 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium54 mg
Potassium244 mg
Calcium54 mg
Iron7.7 mg
Magnesium46 mg
Phosphorus204 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline11 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 306. The excerpt below is the record exactly as published.
JELLY AND RICE DESSERT — Soak 1 teacup rice; when done to a jelly add 1 teaspoon of currant jelly and ^ teacup of fruit juice
Cook this with the app: pantry check, scaling, and the assistant.