Rice Meringue

Name: Rice Meringue
Ingredients: One-half tea cup of rice; one quart of milk; four eggs; eight teaspoons of fine sugar; a little salt

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

1324Calories

63 gProtein

151 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1324 kcal

Protein63 g

Carbohydrates151 g

Fiber1.2 g

Sugars81 g

Total Fat51 g

Saturated Fat25 g

Monounsaturated Fat14 g

Polyunsaturated Fat5 g

Omega-30.2 g

Cholesterol861 mg

Sodium659 mg

Potassium1841 mg

Calcium1336 mg

Iron7.3 mg

Magnesium162 mg

Phosphorus1483 mg

Zinc7.6 mg

Copper0.4 mg

Manganese1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.7 mg

Vitamin K0.7 mcg

Vitamin B61.1 mg

Vitamin B127 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)4.9 mg

Folate299 mcg

Choline767 mg

Caffeine0 mg

Water1021 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 17. The excerpt below is the record exactly as published.

RICE MERINGUE. One-half tea cup of rice, one quart of milk, four eggs, eight teaspoons of fine sugar, a little salt

Cook this with the app: pantry check, scaling, and the assistant.