Rice Jelly
From Artizan recipes, 1896
Presented as published in 1896. 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
414Calories
8 gProtein
91 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein8.1 g
Carbohydrates91 g
Fiber1.5 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium62 mg
Potassium130 mg
Calcium74 mg
Iron4.9 mg
Magnesium43 mg
Phosphorus130 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate262 mcg
Choline6.6 mg
Caffeine0 mg
Water1431 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 77. The excerpt below is the record exactly as published.
Rice Jelly. Ingredients. Four ounces of Rice. Three pints of cold Water. A pinch of Salt. Two bunces of Sugar
Cook this with the app: pantry check, scaling, and the assistant.