Rice Blanc Mange
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
2074Calories
48 gProtein
418 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories2074 kcal
Protein48 g
Carbohydrates418 g
Fiber6 g
Sugars56 g
Total Fat19 g
Saturated Fat9.9 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol58 mg
Sodium290 mg
Potassium1269 mg
Calcium727 mg
Iron20 mg
Magnesium174 mg
Phosphorus1017 mg
Zinc7 mg
Copper1 mg
Manganese4.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B61 mg
Vitamin B122.6 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate1048 mcg
Choline113 mg
Caffeine0 mg
Water482 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 65. The excerpt below is the record exactly as published.
RICE BLANC MANGE. I lb. rice. I 1 pint milk. 1 oz. sugar. I Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.