Milk Rice
From The Apsley cookery book, 1905
It takes longer to cook in this way, but it is much more satisfactory.
Presented as published in 1905. 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
999Calories
40 gProtein
136 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories999 kcal
Protein40 g
Carbohydrates136 g
Fiber1.5 g
Sugars47 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol117 mg
Sodium376 mg
Potassium1593 mg
Calcium1231 mg
Iron4.9 mg
Magnesium144 mg
Phosphorus1115 mg
Zinc5.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.8 mg
Folate262 mcg
Choline180 mg
Caffeine0 mg
Water872 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 62. The excerpt below is the record exactly as published.
Milk Rice. Ingredients. Four ounces of Rice. One quart of Milk. Nutmeg. Sugar
Cook this with the app: pantry check, scaling, and the assistant.