vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Milk
From Cookery for every household, 1914
Serves 1
Tapioca or sago may be used in the same way.
Presented as published in 1914. 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
172Calories
8 gProtein
17 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein8.5 g
Carbohydrates17 g
Fiber0.1 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium374 mg
Calcium302 mg
Iron0.3 mg
Magnesium31 mg
Phosphorus254 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline44 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 874. The excerpt below is the record exactly as published.
Rice Milk £ oz. rice. £ pt. milk. Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.