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Rice Apples

Name: Rice Apples
Yield: 5 servings
Ingredients: half a pound rice; one quart milk; half tea-cup sugar; seven or eight good-cooking apples; a tea-spoon of jam or jelly; the whites of two eggs

From Buckeye cookery, 1892

Serves 5

Serve with sweetened cream.

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

445Calories

13 gProtein

81 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories445 kcal

Protein13 g

Carbohydrates81 g

Fiber3.9 g

Sugars38 g

Total Fat8.8 g

Saturated Fat4.4 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol98 mg

Sodium105 mg

Potassium600 mg

Calcium277 mg

Iron2.5 mg

Magnesium47 mg

Phosphorus317 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.3 mcg

Vitamin C10 mg

Vitamin A99 mcg

Vitamin E0.5 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.4 mg

Folate114 mcg

Choline105 mg

Caffeine0 mg

Water411 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 127. The excerpt below is the record exactly as published.

Rice APPLEs. “Boil half a pound rice in a custard-kettle till tender in one quart milk, sweetened with half tea-cup sugar; pare and core with apple- - gorer seven or eight good-cooking apples, place in slightly buttered baking-dish, put a tea-spoon of jam or jelly into each cavity, and fill with rich cream ; put the rice in around apples, leaving top un- _. covered; bake thirty minutes, then cover with the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.