vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Cream
From Royal Victoria cook book, 1900
Serves 2
Recipe attributed to Mrs. John Ardagh.
Presented as published in 1900. 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
790Calories
16 gProtein
72 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories790 kcal
Protein16 g
Carbohydrates72 g
Fiber0 g
Sugars68 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium131 mg
Potassium481 mg
Calcium376 mg
Iron0.1 mg
Magnesium38 mg
Phosphorus316 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate2.1 mcg
Choline46 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 36. The excerpt below is the record exactly as published.
RICE CREAM.—Boil 2 ounces ground rice gently with a pint of milk and 4 ounces Joaf sugar for 10 or 15 min- utes; flavor with vanilla. Dissolve + ounce gelatine, add this to the rice and 4 pint cream whipped stiffly
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