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Rice Bavarian
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
630Calories
11 gProtein
85 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein11 g
Carbohydrates85 g
Fiber0.6 g
Sugars59 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol82 mg
Sodium740 mg
Potassium376 mg
Calcium290 mg
Iron3 mg
Magnesium34 mg
Phosphorus249 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate60 mcg
Choline35 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 82. The excerpt below is the record exactly as published.
Rice Bavarian 3 cups milk 1 tablespoon gelatine ^ cup rice ^ cup cold water i teaspoon salt 3 tablespoons sherry wine i cup sugar 1 cup cream \ cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.