Rice Froth

Name: Rice Froth
Ingredients: Eight ounces of Rice; Quarter of a pint of Milk; One ounce of Sugar; Whites of two Eggs; A little Raspberry or other Jam

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1054Calories

27 gProtein

219 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories1054 kcal

Protein27 g

Carbohydrates219 g

Fiber3 g

Sugars36 g

Total Fat5.5 g

Saturated Fat2.7 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol15 mg

Sodium59 mg

Potassium447 mg

Calcium214 mg

Iron9.8 mg

Magnesium71 mg

Phosphorus385 mg

Zinc3 mg

Copper0.5 mg

Manganese2.5 mg

Vitamin D1.2 mcg

Vitamin C0.4 mg

Vitamin A39 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.6 mg

Folate524 mcg

Choline35 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 68. The excerpt below is the record exactly as published.

Rice Froth. Ingredients. Eight ounces of Rice. I Quarter of a pint of Milk. One ounce of Sugar. | Whites of two Eggs. A little Raspberry or other Jam

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