vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice and Milk
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
276Calories
5 gProtein
60 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein5.4 g
Carbohydrates60 g
Fiber1 g
Sugars0.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.8 mg
Potassium87 mg
Calcium21 mg
Iron3.3 mg
Magnesium19 mg
Phosphorus87 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)3.2 mg
Folate175 mcg
Choline4.4 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 26. The excerpt below is the record exactly as published.
Rice and Milk.) Wash a pound of rice, which put into a stewpan with cold water, half cook it, drain, and finish cooking in deer's milk ; keep it on the fire till very tender, but not in pulp ; add sugar at the last moment. When done, range it on a deep dish, smooth the surface of the rice, sprinkle over powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.