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Rice Blanc-Mange

Name: Rice Blanc-Mange
Yield: 2 servings
Ingredients: 6 oz. of the best rice; 1 pt. of water; % pt. of milk or cream; 3 0z. of white sugar; vanilla flavoring; any kind of preserve

From The Ideal cook book, 1899

Serves 2

Presented as published in 1899. 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

582Calories

2 gProtein

47 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories582 kcal

Protein2.5 g

Carbohydrates47 g

Fiber0 g

Sugars42 g

Total Fat44 g

Saturated Fat25 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat0 g

Cholesterol125 mg

Sodium33 mg

Potassium121 mg

Calcium82 mg

Iron0 mg

Magnesium9.8 mg

Phosphorus69 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water307 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 125. The excerpt below is the record exactly as published.

Rice Blanc-Mange— Ingredients—6 oz. of the best rice, 1 pt. of water, % pt. of milk or cream, 3 0z. of white sugar, vanilla flavoring, any kind of preserve

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