Rice Milk
From Hilda's "where is it?" of recipes, 1891
Tapioca done in the same way is very good.
Presented as published in 1891. 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
1233Calories
45 gProtein
187 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1233 kcal
Protein45 g
Carbohydrates187 g
Fiber2.3 g
Sugars47 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol117 mg
Sodium379 mg
Potassium1666 mg
Calcium1249 mg
Iron7.6 mg
Magnesium160 mg
Phosphorus1189 mg
Zinc6 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B125.3 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.5 mg
Folate410 mcg
Choline184 mg
Caffeine0 mg
Water879 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 69. The excerpt below is the record exactly as published.
RICE MILK— RISSOLES, OR CROQUETTES. (R RICE MILK. (A homely dish.) Put a quart of milk into a pie-dish ; take half a pint of rice, wash and crush slightly, and put into the milk ; set the dish in the oven, with a tin plate over it to prevent scorching. Serve with sugar
Cook this with the app: pantry check, scaling, and the assistant.