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Rice and Milk
From The household cook book, 1902
Serves 1
A nice dish for children, especially when troubled with summer complaint.
Presented as published in 1902. 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
414Calories
18 gProtein
49 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein18 g
Carbohydrates49 g
Fiber0.4 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium769 mg
Calcium609 mg
Iron1.4 mg
Magnesium66 mg
Phosphorus531 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.9 mg
Folate77 mcg
Choline89 mg
Caffeine0 mg
Water433 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 436. The excerpt below is the record exactly as published.
RICE AND MILK.— Wash 3 tablespoons of rice; put in a saucer ipan with a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.