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Rice Blanc Mange
From The household cook book, 1902
Serves 6
Best made the day before serving.
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
176Calories
7 gProtein
24 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories176 kcal
Protein6.6 g
Carbohydrates24 g
Sugars24 g
Total Fat10 g
Saturated Fat3.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol35 mg
Sodium78 mg
Potassium306 mg
Calcium251 mg
Iron0 mg
Magnesium24 mg
Phosphorus206 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin A65 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline36 mg
Water180 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 302. The excerpt below is the record exactly as published.
RICE BLANC MANGE.— Use l pound ground rice, 1 quart milk, 3 ounces loaf sugar, 1 ounce fresh butter. Mix the rice to a smooth batter with about ^ pint of the milk
Cook this with the app: pantry check, scaling, and the assistant.