vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Custard
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
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
226Calories
7 gProtein
38 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein7.5 g
Carbohydrates38 g
Fiber0.2 g
Sugars25 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium85 mg
Calcium33 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus118 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate49 mcg
Choline148 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 2 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 199. The excerpt below is the record exactly as published.
Rice Custard. Soak half a cup of cold cooked rice in one p)int of hot milk till every grain is distinct. Add the yolks of two eggs^ beaten with a quarter of a cup of sugar and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.