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Rice Porridge

Name: Rice Porridge
Yield: 2 servings
Ingredients: one table-spoonful of rice; a scant pint and a half of water; four table-spoonfuls of milk; one of flour; half a pint of milk; about a level teaspoonful

From Miss Parloa's kitchen companion, 1887

Serves 2

Presented as published in 1887. 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

126Calories

6 gProtein

15 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories126 kcal

Protein5.8 g

Carbohydrates15 g

Fiber0.1 g

Sugars7.3 g

Total Fat5 g

Saturated Fat2.8 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol18 mg

Sodium1235 mg

Potassium244 mg

Calcium201 mg

Iron0.5 mg

Magnesium24 mg

Phosphorus164 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A49 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate19 mcg

Choline27 mg

Caffeine0 mg

Water490 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 456. The excerpt below is the record exactly as published.

Rice Porridge. Wash one table-spoonful of rice, and put it into a stew- pan with a scant pint and a half of water, Boil for fifteen minutes. Mix four table-spoonfuls of milk with one of flour. Add this and half a pint of milk to the rice, and cook for twenty minutes longer. Season with salt, — about a level teaspoonful

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