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Rice Meringue No. 2

Name: Rice Meringue No. 2
Yield: 3 servings
Ingredients: 2 tablespoons rice; Pinch of salt; 1 quart milk; Lemon or vanilla flavoring; Yolks of 2 eggs; Whites of 2 eggs; 4 tablespoons sugar; 2 tablespoons sugar

From The Institute cook book, 1913

Serves 3

Presented as published in 1913. 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

448Calories

20 gProtein

47 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories448 kcal

Protein20 g

Carbohydrates47 g

Fiber0.1 g

Sugars41 g

Total Fat20 g

Saturated Fat6.1 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol39 mg

Sodium3357 mg

Potassium497 mg

Calcium404 mg

Iron0.4 mg

Magnesium41 mg

Phosphorus337 mg

Zinc1.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D3.1 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E2.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate17 mcg

Choline58 mg

Caffeine0 mg

Water333 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 78. The excerpt below is the record exactly as published.

RICE MERINGUE No. 2 2 tablespoons rice Pinch of salt 1 quart milk Lemon or vanilla flavoring Yolks of 2 eggs Whites of 2 eggs 4 tablespoons sugar 2 tablespoons sugar

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