Rice Candle
From The St. Mungo cookery book, 1904
M. S.
Presented as published in 1904. 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
40Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein0.8 g
Carbohydrates8.9 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium15 mg
Calcium10 mg
Iron0.5 mg
Magnesium5.1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate26 mcg
Choline0.6 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 78. The excerpt below is the record exactly as published.
RICE CANDLE. ^Vash a taldespoonful of rice in cold water. Boil | a pint of water in a saucepan
Cook this with the app: pantry check, scaling, and the assistant.