Rice Cream
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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 Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 48. The excerpt below is the record exactly as published.
Rice Cream. — Cook rice with milk in double boiler for three hours. Rub through sieve, add sugar and salt. Heat and pour on to beaten eggs. Return to double boiler and cook till creamy, — five minutes. Flavor with lemon. 2 tablespoons rice, 2 cups milk, 2 tablespoons sugar, 1 salt spoon salt, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.