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Rice Bread
From The new practical housekeeping, 1890
Serves 10
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
537Calories
13 gProtein
84 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein13 g
Carbohydrates84 g
Fiber3.4 g
Sugars22 g
Total Fat17 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium685 mg
Potassium190 mg
Calcium63 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus368 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate215 mcg
Choline3.9 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 15. The excerpt below is the record exactly as published.
rite bread. When the dough is light, roll up and place on thebake-pan in form of a crescent. Eice Bread. — Boil pint of rice till soft, and mix it with two quarts of rice flour or wheat flour. When cool add half teacup ^east, teaspoon salt and enough milk ta make a soft dough
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