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Rice Bread
From The household cook book, 1902
Serves 10
Excellent, especially if made with milk.
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
837Calories
23 gProtein
178 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories837 kcal
Protein23 g
Carbohydrates178 g
Fiber0.8 g
Sugars1.3 g
Total Fat3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium709 mg
Potassium315 mg
Calcium51 mg
Iron12 mg
Magnesium62 mg
Phosphorus257 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate415 mcg
Choline3.4 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 210. The excerpt below is the record exactly as published.
RICE BREAD. Boil 1 lb. rice till tender in water or milk (milk is best) and mash it; then with the hands, rub the rice into 4 lbs. flour, in the same manner that butter is rubbed in, mixing it thoroughly; add 3 teaspoons sugar, 1 tablespoon salt, and 1 cake compressed yeast dis- solved in 2 pints lukewarm milk or water
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