Rice Cream
From High-class cookery recipes, 1897
Presented as published in 1897. 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
1471Calories
33 gProtein
116 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories1471 kcal
Protein33 g
Carbohydrates116 g
Fiber0 g
Sugars108 g
Total Fat99 g
Saturated Fat57 g
Monounsaturated Fat21 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol300 mg
Sodium262 mg
Potassium962 mg
Calcium751 mg
Iron0.2 mg
Magnesium75 mg
Phosphorus631 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate4.3 mcg
Choline92 mg
Caffeine0 mg
Water567 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 70. The excerpt below is the record exactly as published.
Rice Cream. Ingredients, One pint of Milk. Three ounces of Loaf Sugar, Two ounces of ground Eice. Half an ounce of French Gelatine. Half a pint of Double Cream
Cook this with the app: pantry check, scaling, and the assistant.