vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Milk
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
Presented as published in 1911. 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
296Calories
12 gProtein
42 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories296 kcal
Protein12 g
Carbohydrates42 g
Fiber0.5 g
Sugars12 g
Total Fat8.8 g
Saturated Fat4.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol60 mg
Sodium111 mg
Potassium422 mg
Calcium320 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus306 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate91 mcg
Choline70 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 32. The excerpt below is the record exactly as published.
RICE MILK — Boil half pound of rice in a quart of water, with a little cinnamon. Let it boil until the water is wasted, taking great care it does not burn. Then add three pints of milk and the yolk of an egg. Beat up and sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.