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Rice Milk, No. 2
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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
805Calories
24 gProtein
143 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein24 g
Carbohydrates143 g
Fiber3.5 g
Sugars26 g
Total Fat14 g
Saturated Fat6.3 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol80 mg
Sodium477 mg
Potassium583 mg
Calcium418 mg
Iron6.9 mg
Magnesium70 mg
Phosphorus454 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A141 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate310 mcg
Choline133 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 145. The excerpt below is the record exactly as published.
Rice Milk, No. 2. Boil a gill of rice in water until tender; pour oflf the water, and add a teacupful of fresh milk into which two well-beaten eggs have been stirred; boil all together for five minutes, stirring constantly to prevent the rice stick- ing to the bottom of the pan and burning; sweeten while hot with a table-spoonful of white sugar, and grate nut- meg over the t
Cook this with the app: pantry check, scaling, and the assistant.