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Rice Jelly
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
644Calories
4 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories644 kcal
Protein4 g
Carbohydrates158 g
Fiber0.7 g
Sugars113 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium72 mg
Calcium31 mg
Iron2.5 mg
Magnesium19 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate131 mcg
Choline3.3 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1554. The excerpt below is the record exactly as published.
Rice Jelly. — Take a quarter of a pound of rice and half a pound of loaf sugar ; boil these ingredients in a quart of water, and when they become a gelatinous mass strain off the jelly. RIC (748) RIC Add lemon- juice or win
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