Rice Jelly
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
2941Calories
58 gProtein
644 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories2941 kcal
Protein58 g
Carbohydrates644 g
Fiber14 g
Sugars1.3 g
Total Fat7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium8109 mg
Potassium945 mg
Calcium506 mg
Iron62 mg
Magnesium206 mg
Phosphorus882 mg
Zinc8.2 mg
Copper1.6 mg
Manganese8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0.7 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)1 mg
Niacin (B3)38 mg
Folate1767 mcg
Choline53 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 49. The excerpt below is the record exactly as published.
RICE JELLY. Boil 4 c. rice in 1 pt. boiling water salted with 3 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.