Rice Ice-Cream

Name: Rice Ice-Cream
Ingredients: two tablespoonfuls of rice; one quart of milk; four tablespoonfuls of sugar; two ounces of blanched and chopped almonds; one and one-half pints of whipped cream; the beaten whites of two eggs

From High living, 1904

Presented as published in 1904. 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

3163Calories

81 gProtein

213 gCarbs

226 gFat

Full nutrition (34 nutrients)

Calories3163 kcal

Protein81 g

Carbohydrates213 g

Fiber6.4 g

Sugars154 g

Total Fat226 g

Saturated Fat120 g

Monounsaturated Fat73 g

Polyunsaturated Fat15 g

Omega-30.2 g

Cholesterol1023 mg

Sodium570 mg

Potassium3075 mg

Calcium2115 mg

Iron5.2 mg

Magnesium357 mg

Phosphorus2119 mg

Zinc9.9 mg

Copper0.7 mg

Manganese1.5 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A1793 mcg

Vitamin E6.1 mg

Vitamin K14 mcg

Vitamin B61.1 mg

Vitamin B128.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)4.7 mg

Folate119 mcg

Choline587 mg

Caffeine0 mg

Water1371 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 32. The excerpt below is the record exactly as published.

RICE ICE-CREAM — Boil two tablespoonfuls of rice in one quart of milk, with four tablespoonfuls of sugar and a small bit of vanilla bean, or stick cinnamon, for two hours. When cold, stir in two ounces of blanched and chopped almonds ; add one and one-half pints of whipped cream and the beaten whites of two eggs

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