Rice Custard
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
843Calories
46 gProtein
93 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein46 g
Carbohydrates93 g
Fiber1.5 g
Sugars1.2 g
Total Fat29 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1116 mg
Sodium432 mg
Potassium544 mg
Calcium200 mg
Iron10 mg
Magnesium64 mg
Phosphorus724 mg
Zinc5.1 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.3 mg
Vitamin K1 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5 mg
Folate403 mcg
Choline889 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 31. The excerpt below is the record exactly as published.
RICE CUSTARD. To one quart of new milk put six eggs. Beat the eggs well, strain them, and pour the boiling milk on them, stirring them as you pour the milk on. Boil four ounces of rice until well done and with rather less water than it is boiled with as a vegetable; add it to the custard, and put the whole on the fire and boil it not longer than a min- ute, stirring well all the time. Sweeten with loaf sugar and season with nutmeg or vanilla
Cook this with the app: pantry check, scaling, and the assistant.