vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Cream
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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
774Calories
30 gProtein
27 gCarbs
57 gFat
Full nutrition (35 nutrients)
Calories774 kcal
Protein30 g
Carbohydrates27 g
Fiber0 g
Sugars23 g
Total Fat57 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol179 mg
Sodium237 mg
Potassium847 mg
Calcium679 mg
Iron0.2 mg
Magnesium68 mg
Phosphorus565 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate4.3 mcg
Choline92 mg
Caffeine0 mg
Alcohol4.6 g
Water509 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 353. The excerpt below is the record exactly as published.
Rice Cream. — Soak half an ounce of gelatine in water. Throw an ounce of Carolina rice into boiling water and boil for five minutes. Drain, and boil in a pint of milk till tender. Bub it through a sieve, and stir the pulp thus obtained into the milk that remained in the saucepan with it. Dissolve the gelatine, mix it with the milk, and sweeten and flavour to taste. Stir the cream occasionally till cold, and, before turning it into a damp mould, put with it a quarter of a pint of cream that has been whisked till firm. Bice thus prepared, and flavoured with a laurel leaf and a tablespoonful of brandy
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