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Rice Cream (Riz à l'Impératrice)
From Cookery for every household, 1914
Serves 3
Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
528Calories
18 gProtein
36 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein18 g
Carbohydrates36 g
Fiber0.9 g
Sugars31 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol110 mg
Sodium3362 mg
Potassium490 mg
Calcium364 mg
Iron0.3 mg
Magnesium39 mg
Phosphorus300 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C18 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate6.5 mcg
Choline49 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 720. The excerpt below is the record exactly as published.
Rice Cream (Riz & I’lmperatrice) 1| pts. milk. The rind of 1 lemon. } lb. Carolina rice. A pinch of salt. 1 oz. gelatine. 2 table-sps. water. J pt. double cream. 2 or 3 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.