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Rice and Milk
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for half a dozen persons.
Presented as published in 1892. 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
373Calories
11 gProtein
68 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein11 g
Carbohydrates68 g
Fiber1 g
Sugars7.9 g
Total Fat5.7 g
Saturated Fat3.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium77 mg
Potassium335 mg
Calcium233 mg
Iron3.3 mg
Magnesium42 mg
Phosphorus251 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate175 mcg
Choline33 mg
Caffeine0 mg
Water546 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1533. The excerpt below is the record exactly as published.
ice and Milk. — Wash a pound of rice, drain it, and simmer in five pints of water till it forms a thick paste. Stir into it a quart | of milk, add treacle or sugar, with flavouring
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