Rice Cream
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
1220Calories
12 gProtein
179 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories1220 kcal
Protein12 g
Carbohydrates179 g
Fiber0.7 g
Sugars119 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.1 g
Cholesterol178 mg
Sodium22 mg
Potassium408 mg
Calcium255 mg
Iron2.3 mg
Magnesium47 mg
Phosphorus285 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.6 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate110 mcg
Choline43 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 57. The excerpt below is the record exactly as published.
Rice Cream—1 cup cooked rice, } cup sugar, 1 cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.