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Rice in Milk

Name: Rice in Milk
Yield: 1 servings
Ingredients: 1/2 cupful of good rice; 1 pinch of salt; 1/2 pt. of milk; 1 tbsp. of sugar

From The art of German cooking and baking, 1922

Serves 1

Quantity for 1 Person. If desired, the yolk of an egg can be stirred into this dish.

Presented as published in 1922. 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

518Calories

14 gProtein

95 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories518 kcal

Protein14 g

Carbohydrates95 g

Fiber1.2 g

Sugars24 g

Total Fat8.4 g

Saturated Fat4.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium97 mg

Potassium468 mg

Calcium325 mg

Iron3.8 mg

Magnesium51 mg

Phosphorus348 mg

Zinc2 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4 mg

Folate205 mcg

Choline49 mg

Caffeine0 mg

Water225 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 182. The excerpt below is the record exactly as published.

RICE IN MILK. Quantity for 1 Person. % cupful of good rice 1 pinch of salt % pt. of milk 1 tbsp. of sugar

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