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Rice Custard

Name: Rice Custard
Yield: 2 servings
Ingredients: one-half pint of cream; one pint of milk; an ounce of sifted ground rice; one tablespoonful of vanilla; sweeten with sugar; the well-beaten yolks of three eggs

From The national course in home economics, 1917

Serves 2

Mrs. Emily Jones

Presented as published in 1917. 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

723Calories

20 gProtein

30 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories723 kcal

Protein20 g

Carbohydrates30 g

Fiber0 g

Sugars25 g

Total Fat57 g

Saturated Fat31 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol429 mg

Sodium224 mg

Potassium593 mg

Calcium414 mg

Iron1.3 mg

Magnesium46 mg

Phosphorus462 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A198 mcg

Vitamin E0.9 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate35 mcg

Choline264 mg

Caffeine0 mg

Water343 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 207. The excerpt below is the record exactly as published.

RICE CUSTARD. Mix one-half pint of cream, one pint of milk, an ounce of sifted ground rice, one tablespoonful of vanilla; sweeten with sugar and stir all well together in a granite boiler till it nearly boils; add the well-beaten yolks of three eggs

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