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Rice Jelly
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
This preparation is nutritious and suitable for the sick.
Presented as published in 1882. 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
640Calories
4 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein3.9 g
Carbohydrates158 g
Fiber0.3 g
Sugars113 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium50 mg
Calcium19 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus53 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate9.1 mcg
Choline0 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 35. The excerpt below is the record exactly as published.
RICE JELLY. Take a quarter of a pound of rice flour and a half pound of loaf sugar, boil in a quart of water
Cook this with the app: pantry check, scaling, and the assistant.