Rice Cream

Name: Rice Cream
Ingredients: One pint and a quarter of milk; A quarter of an ounce of leaf gelatine; Three ounces of rice; One ounce and a half of sugar; Half a pint of cream; A bit of vanilla

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

1681Calories

37 gProtein

148 gCarbs

104 gFat

Full nutrition (34 nutrients)

Calories1681 kcal

Protein37 g

Carbohydrates148 g

Fiber1.1 g

Sugars72 g

Total Fat104 g

Saturated Fat59 g

Monounsaturated Fat22 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol314 mg

Sodium299 mg

Potassium1248 mg

Calcium921 mg

Iron3.8 mg

Magnesium110 mg

Phosphorus850 mg

Zinc4 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D5.8 mcg

Vitamin C0 mg

Vitamin A195 mcg

Vitamin E0.4 mg

Vitamin K5.7 mcg

Vitamin B60.6 mg

Vitamin B123.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.4 mg

Folate199 mcg

Choline116 mg

Caffeine0 mg

Water686 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 33. The excerpt below is the record exactly as published.

RICE CREAM Ingredients One pint and a quarter of milk. A quarter of an ounce of leaf Three ounces of rice. gelatine. One ounce and a half of sugar. A bit of vanilla. Half a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.