Rice Cream (Creme de Riz)
From Choice cookery, 1888
Presented as published in 1888. 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
1985Calories
33 gProtein
211 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories1985 kcal
Protein33 g
Carbohydrates211 g
Fiber11 g
Sugars178 g
Total Fat120 g
Saturated Fat74 g
Monounsaturated Fat33 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol415 mg
Sodium230 mg
Potassium1590 mg
Calcium1220 mg
Iron1.7 mg
Magnesium127 mg
Phosphorus923 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C130 mg
Vitamin A1044 mcg
Vitamin E3.5 mg
Vitamin K8.9 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.3 mg
Folate30 mcg
Choline174 mg
Caffeine0 mg
Water798 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 49. The excerpt below is the record exactly as published.
RICE CREAM (Creme de Riz). 1 pt. milk I 3 bay leaves Rind of 1 lemon | A little cinnamon 3 oz. ground rice \ pint of whipped cream 4 oz. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.