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Rice Cream

Name: Rice Cream
Yield: 7 servings
Ingredients: 3 tablespoons rice, cooked in 1 cup cold milk; 2 cups milk; 1 tablespoon sugar; 1 tablespoon gelatine, soaked in; V4 teaspoon salt; 3 tablespoons cold water; 1 teaspoon vanilla; 1 cup heavy cream, whipped

From Boston Cooking-School cook book, 1896

Serves 7

Serves 6 to 8. For Pineapple Rice Cream, fold in 1 cup crushed pineapple before molding.

Presented as published in 1896. 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

187Calories

4 gProtein

10 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories187 kcal

Protein4.3 g

Carbohydrates10 g

Fiber0.1 g

Sugars5.2 g

Total Fat14 g

Saturated Fat8.1 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol43 mg

Sodium120 mg

Potassium144 mg

Calcium108 mg

Iron0.2 mg

Magnesium12 mg

Phosphorus95 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A22 mcg

Vitamin E0 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate11 mcg

Choline13 mg

Caffeine0 mg

Water88 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 223. The excerpt below is the record exactly as published.

RICE CREAM 3 tablespoons rice, cooked in 1 cup cold milk 2 cups milk 1 tablespoon sugar 1 tablespoon gelatine, soaked in V4 teaspoon salt 3 tablespoons cold water 1 teaspoon vanilla 1 cup heavy cream, whipped

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