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Rice Milk (Spanish Recipe)
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. 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
276Calories
5 gProtein
60 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein5.4 g
Carbohydrates60 g
Fiber1 g
Sugars0.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.8 mg
Potassium87 mg
Calcium21 mg
Iron3.3 mg
Magnesium19 mg
Phosphorus87 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)3.2 mg
Folate175 mcg
Choline4.4 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1555. The excerpt below is the record exactly as published.
ce Milk (a Spanish recipe). — Take a pound of rice, wash it, and put it into a stew- pan with cold water ; half cook, drain it, and complete the cooking in milk. The rice should bo kept on the fire till it is very tender but not in a pulp ; at the last moment add sugar to taste
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