vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Balls with Custard
From The Pattern cook-book, 1890
Serves 2
The custard can be made using the following recipe.
Presented as published in 1890. 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
541Calories
16 gProtein
94 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein16 g
Carbohydrates94 g
Fiber1.3 g
Sugars21 g
Total Fat10 g
Saturated Fat5.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol37 mg
Sodium1291 mg
Potassium569 mg
Calcium403 mg
Iron3.9 mg
Magnesium59 mg
Phosphorus412 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.9 mcg
Vitamin C1.1 mg
Vitamin A97 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate206 mcg
Choline61 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 198. The excerpt below is the record exactly as published.
RICE BALLS, WLFH CUSTARD. One cupful of rice. Two and a-half cupfuls of milk. One tea-spoonful of salt. Jelly for decorating
Cook this with the app: pantry check, scaling, and the assistant.