Rice Ice Cream

Name: Rice Ice Cream
Ingredients: one-half cup of rice; one quart of milk; one cup of sugar; a speck of salt; one pint of thick cream; one-fourth cup of sugar; the yolks of three eggs

From The home science cook book, 1902

Serve with preserved ginger or other fruit.

Presented as published in 1902. 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

3698Calories

67 gProtein

385 gCarbs

214 gFat

Full nutrition (34 nutrients)

Calories3698 kcal

Protein67 g

Carbohydrates385 g

Fiber1.2 g

Sugars298 g

Total Fat214 g

Saturated Fat119 g

Monounsaturated Fat47 g

Polyunsaturated Fat4.1 g

Omega-30.2 g

Cholesterol1157 mg

Sodium687 mg

Potassium2230 mg

Calcium1597 mg

Iron6.6 mg

Magnesium185 mg

Phosphorus1651 mg

Zinc8.1 mg

Copper0.3 mg

Manganese1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A552 mcg

Vitamin E2.2 mg

Vitamin K12 mcg

Vitamin B61.1 mg

Vitamin B126.6 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)5.1 mg

Folate275 mcg

Choline620 mg

Caffeine0 mg

Water1256 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.

one-half cup of rice with one quart of milk in a double boiler for one hour or more, add one cup of sugar, a speck of salt, cool, flavor, and freeze. When half frozen add one pint of thick cream whipped with Desserts. 191 one-fourth cup of sugar. The yolks of three eggs

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