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Rice Crusts

Name: Rice Crusts
Yield: 4 servings
Ingredients: one cup of cold boiled rice; one tablespoonful of sugar; one egg; milk enough to make a thin mixture; flour enough to make it hold together

From Mrs. Lincoln's Boston cook book, 1884

Serves 4

Presented as published in 1884. 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

30Calories

2 gProtein

3 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories30 kcal

Protein1.6 g

Carbohydrates3.2 g

Fiber0 g

Sugars3.2 g

Total Fat1.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol47 mg

Sodium18 mg

Potassium17 mg

Calcium7 mg

Iron0.2 mg

Magnesium1.5 mg

Phosphorus25 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate5.9 mcg

Choline37 mg

Caffeine0 mg

Water9.5 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 61. The excerpt below is the record exactly as published.

ice Crusts. (Miss Ward.) Cook one cup of cold boiled rice in the double boiler in milk enough to make a thin mixture, and until the rice is very soft. Add one tahlespoonful of sugar ^ a little salt, one egg, and flour enough to make it hold together

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