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Rice Flummery
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
85Calories
4 gProtein
10 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein4.4 g
Carbohydrates9.6 g
Fiber2.7 g
Sugars6.9 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium48 mg
Potassium223 mg
Calcium183 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus126 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C32 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate3.3 mcg
Choline24 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 124. The excerpt below is the record exactly as published.
Rice Flummery-— Ingredients—1 pt. of milk a small piece of lemon peel and cinnamon, rice, flour, sugar to taste, a dessertspoon- ful of peach water or a bitter almond beaten
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