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Rice Blanc-Mange

Name: Rice Blanc-Mange
Yield: 3 servings
Ingredients: Five ounces rice flour; one quart milk; six ounces fine sugar; a teaspoon grated yellow rind of a lemon; two teaspoons pure vanilla extract

From The new practical housekeeping, 1890

Serves 3

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

592Calories

14 gProtein

110 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories592 kcal

Protein14 g

Carbohydrates110 g

Fiber0.3 g

Sugars73 g

Total Fat11 g

Saturated Fat6 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol39 mg

Sodium127 mg

Potassium530 mg

Calcium404 mg

Iron0.1 mg

Magnesium50 mg

Phosphorus373 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D3.1 mcg

Vitamin C0.9 mg

Vitamin A104 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate7.6 mcg

Choline58 mg

Caffeine0 mg

Water294 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 133. The excerpt below is the record exactly as published.

Rice Blanc-Mange, — Five ounces rice flour and one quart milk ; mix flour with a little cold milk and stir till smooth, then add and stir in six ounces fine sugar, a teaspoon grated yellow rind of a lemon, or two teaspoons pure vanilla extract

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