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Lemon Cream Rice

Name: Lemon Cream Rice
Yield: 5 servings
Ingredients: Ye cup rice; 34 teaspoon salt; 3 cups milk; 2 egg yolks, slightly beaten; V4 cup sugar; 2 egg whites, beaten until stiff; 11% tablespoons lemon juice; Grated rind of 34 lemon; 2 tablespoons powdered sugar; 14 teaspoon lemon extract

From Boston Cooking-School cook book, 1896

Serves 5

Serves 4 to 6.

Presented as published in 1896. 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

285Calories

11 gProtein

36 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories285 kcal

Protein11 g

Carbohydrates36 g

Fiber0.3 g

Sugars21 g

Total Fat11 g

Saturated Fat2.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol18 mg

Sodium173 mg

Potassium254 mg

Calcium186 mg

Iron0.8 mg

Magnesium23 mg

Phosphorus169 mg

Zinc0.8 mg

Copper0 mg

Manganese0.2 mg

Vitamin D1.4 mcg

Vitamin C5.2 mg

Vitamin A47 mcg

Vitamin E1.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.9 mg

Folate44 mcg

Choline28 mg

Caffeine0 mg

Water170 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 223. The excerpt below is the record exactly as published.

LEMON CREAM RICE Ye cup rice 34 teaspoon salt 3 cups milk 2 egg yolks, slightly beaten V4 cup sugar 2 egg whites, beaten until stiff Grated rind of 34 lemon 2 tablespoons powdered sugar 11% tablespoons lemon juice 14 teaspoon lemon extract

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