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Rice Jelly
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
133Calories
1 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories133 kcal
Protein1 g
Carbohydrates32 g
Fiber0.1 g
Sugars21 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2433 mg
Potassium14 mg
Calcium9.7 mg
Iron0.1 mg
Magnesium5.7 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline0 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 437. The excerpt below is the record exactly as published.
RICE JELLY — Make a thin paste of 2 oz. of rice flour and 3 oz. of loaf sugar; boil them in a quart of water till transparent. Flavor with rose, orange, or cinnamon water. It can be made also by boil- ing whole rice long and slowly. A pinch of salt
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