Rice Milk
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
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
81Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories81 kcal
Protein1.6 g
Carbohydrates18 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3501 mg
Potassium26 mg
Calcium8.4 mg
Iron1 mg
Magnesium5.6 mg
Phosphorus26 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate51 mcg
Choline1.3 mg
Caffeine0 mg
Water2.6 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 66. The excerpt below is the record exactly as published.
Rice Milk. 2 tbsp. rice Caecip Smet ke 1-6 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.