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Rice Caudle
From Consult me, 1902
Serves 1
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
446Calories
20 gProtein
54 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein20 g
Carbohydrates54 g
Fiber1 g
Sugars25 g
Total Fat17 g
Saturated Fat9.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol59 mg
Sodium321 mg
Potassium789 mg
Calcium635 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus544 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.4 mg
Folate77 mcg
Choline92 mg
Caffeine0 mg
Water440 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 427. The excerpt below is the record exactly as published.
RICE CAUDLE. — When the water boils, pour into it ground rice mixed with a little cold water ; when of a proper consistence, add sugar, lemon- peel, and cinnamon, and a glass of brandy to a quart. Boil all smooth. RICE CAUDLE.— Soak some Carolina rice in water an hour, strain it, and put two spoonfuls of the rice into a pint and a quarter of milk ; simmer till it will pulp through a sieve, then put the pulp and milk into a saucepan, with a bruised clove and a bit of white sugar. Simmer ten minutes ; if too thick, add a spoonful or two of milk, and serve with a thin toast
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