Rice Custard
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
507Calories
29 gProtein
41 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein29 g
Carbohydrates41 g
Fiber0.2 g
Sugars38 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium334 mg
Potassium885 mg
Calcium660 mg
Iron1.9 mg
Magnesium71 mg
Phosphorus694 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C1.8 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate49 mcg
Choline383 mg
Caffeine0 mg
Water512 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 31. The excerpt below is the record exactly as published.
RICE CUSTARD Ingredients : One pint of Milk Two Eggs One ounce of Ground Rice One dessertspoonful of Sugar
Cook this with the app: pantry check, scaling, and the assistant.