vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Custard
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
561Calories
3 gProtein
9 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories561 kcal
Protein3.5 g
Carbohydrates8.6 g
Fiber1.1 g
Sugars0 g
Total Fat57 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Cholesterol161 mg
Sodium36 mg
Potassium174 mg
Calcium108 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4 mcg
Choline0.1 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 185. The excerpt below is the record exactly as published.
a blade of mace and quarter of nutmeg into a quart of cream ; boil, strain, and add to it some whole rice boiled, and a little brandy
Cook this with the app: pantry check, scaling, and the assistant.