vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Chocolate
From The New century cook book, 1899
Serves 2
This is a nice lunch dish.
Presented as published in 1899. 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
664Calories
21 gProtein
95 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein21 g
Carbohydrates95 g
Fiber2.7 g
Sugars57 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol59 mg
Sodium5041 mg
Potassium887 mg
Calcium628 mg
Iron4.1 mg
Magnesium110 mg
Phosphorus593 mg
Zinc3.8 mg
Copper0.5 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.5 mg
Folate106 mcg
Choline95 mg
Caffeine10 mg
Water435 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 69. The excerpt below is the record exactly as published.
Rice Chocolate. One-half cup of rice well cooked, add to one quart of milk; one square of Baker's chocolate, one-third cup sugar, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.