Rice Fruit Custard

Name: Rice Fruit Custard
Ingredients: 4 eup rice; 1 teaspoon vanilla; 1 cup milk; 4 teaspoon salt; 4 cup corn syrup; 1 cup fruit

From Foods that will win the war, 1918

Presented as published in 1918. 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

6446Calories

59 gProtein

1583 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories6446 kcal

Protein59 g

Carbohydrates1583 g

Fiber9.2 g

Sugars1016 g

Total Fat15 g

Saturated Fat5.8 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol29 mg

Sodium10271 mg

Potassium1204 mg

Calcium675 mg

Iron31 mg

Magnesium220 mg

Phosphorus1063 mg

Zinc15 mg

Copper1.6 mg

Manganese7.8 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.9 mg

Vitamin K0.7 mcg

Vitamin B61.3 mg

Vitamin B121.3 mcg

Thiamin (B1)5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)30 mg

Folate1640 mcg

Choline85 mg

Caffeine0 mg

Water597 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 42. The excerpt below is the record exactly as published.

RICE FRUIT CUSTARD 4 eup rice | 1 teaspoon vanilla 1 cup milk 4 teaspoon salt 4 cup corn syrup 1 egg 1 cup fruit

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