Rice Cream

Name: Rice Cream
Ingredients: 2 tablespoons rice; 2 tablespoons sugar; 2 cups milk; whites of 2 eggs; 1 saltspoon salt

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

613Calories

30 gProtein

66 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories613 kcal

Protein30 g

Carbohydrates66 g

Fiber0.3 g

Sugars49 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol430 mg

Sodium329 mg

Potassium895 mg

Calcium662 mg

Iron2.7 mg

Magnesium76 mg

Phosphorus716 mg

Zinc3.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.5 mg

Folate98 mcg

Choline382 mg

Caffeine0 mg

Water508 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 62. The excerpt below is the record exactly as published.

RICE CREAM. A Graduate Nurse. 2 tablespoons rice. 2 tablespoons sugar. 2 cups milk. Whites of 2 eggs. 1 saltspoon salt

Cook this with the app: pantry check, scaling, and the assistant.