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Rice Flummery
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
385Calories
13 gProtein
25 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein13 g
Carbohydrates25 g
Fiber7.2 g
Sugars2.5 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium427 mg
Calcium153 mg
Iron2.1 mg
Magnesium157 mg
Phosphorus287 mg
Zinc2 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate27 mcg
Choline30 mg
Caffeine0 mg
Water4.3 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 231. The excerpt below is the record exactly as published.
Rice Flummery. Mix two tablesj^oonfuls of rice flour with a little cold milk, and add to it a large pint of boiled milk, sweet- ened and seasoned with cinnamon and lemon-peel. Two 440 THE THOROUGH GOOD COOK. bitter almonds beaten will heighten the flavour. Boil this, and stir it constantly, and, when of proper consistence, pour it into a shape or basin. When cold turn it out, and serve with cream or custard round it, or with a sauce of wine, sugar
Cook this with the app: pantry check, scaling, and the assistant.