vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
RICE-MILK
From With a saucepan over the sea, 1902
Serves 1
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
706Calories
24 gProtein
113 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein24 g
Carbohydrates113 g
Fiber1.5 g
Sugars24 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium191 mg
Potassium861 mg
Calcium631 mg
Iron4.9 mg
Magnesium86 mg
Phosphorus623 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.3 mg
Folate262 mcg
Choline93 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 59. The excerpt below is the record exactly as published.
RICE-MILK. (Sweden.) Wash 4 ounces rice, add i pint milk and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.