Rice Milk

Name: Rice Milk
Ingredients: J pound of rice; 1 quart of water; 3 pints of milk; the yolk of an egg

From English and French cookery, 1890

Presented as published in 1890. 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

1762Calories

67 gProtein

249 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1762 kcal

Protein67 g

Carbohydrates249 g

Fiber2.9 g

Sugars71 g

Total Fat53 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol175 mg

Sodium595 mg

Potassium2463 mg

Calcium1890 mg

Iron9.8 mg

Magnesium240 mg

Phosphorus1738 mg

Zinc8.6 mg

Copper0.6 mg

Manganese2.5 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E1.9 mg

Vitamin K0.2 mcg

Vitamin B61.3 mg

Vitamin B127.9 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2.2 mg

Niacin (B3)11 mg

Folate524 mcg

Choline273 mg

Caffeine0 mg

Water2269 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 81. The excerpt below is the record exactly as published.

Rice Milk. — Boil J pound of rice in 1 quart of water, with a little cinnamon, till the water evaporates ; but take care it does not bum. Add 3 pints of milk, with the yolk of an egg

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