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Rice Jelly
From The Cook County cook book, 1912
Serves 1
Serve with milk and sugar.
Presented as published in 1912. 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
203Calories
4 gProtein
44 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories203 kcal
Protein4.3 g
Carbohydrates44 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium70 mg
Calcium152 mg
Iron16 mg
Magnesium16 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate65 mcg
Choline6.2 mg
Water193 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 6. The excerpt below is the record exactly as published.
RICE JELLY. — Mix enough water with a tablespoon of rice flour to make a thin paste, and then add 1 coffee cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.