Lemon Rice
From My best 250 recipes, 1907
A sweet dessert dish.
Presented as published in 1907. 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
1020Calories
36 gProtein
158 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1020 kcal
Protein36 g
Carbohydrates158 g
Fiber2.8 g
Sugars151 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol616 mg
Sodium402 mg
Potassium1079 mg
Calcium711 mg
Iron3.3 mg
Magnesium84 mg
Phosphorus805 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C53 mg
Vitamin A397 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate82 mcg
Choline533 mg
Caffeine0 mg
Water633 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 33. The excerpt below is the record exactly as published.
LEMON RICE Stir one cupful of cold boiled rice in one pint of milk ; separate three eggs, add half a cupful of sugar to the yolks, beat thoroughly, add them to the rice mixture, and add the grated yellow rind and juice of one lemon. Turn this in a baking- dish, and bake in a moderate oven for thirty min- utes. Beat the whites to a stiff froth, add three tablespoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.