vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Snow Balls
From The new home cook book, 1896
Serves 4
This is a nice dessert in hot weather. Sweet meats are a good accompaniment.
Presented as published in 1896. 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
441Calories
12 gProtein
78 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein12 g
Carbohydrates78 g
Fiber1.2 g
Sugars6 g
Total Fat7.9 g
Saturated Fat3.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol152 mg
Sodium654 mg
Potassium304 mg
Calcium206 mg
Iron4.2 mg
Magnesium42 mg
Phosphorus275 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate224 mcg
Choline131 mg
Caffeine0 mg
Water597 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 86. The excerpt below is the record exactly as published.
EICE SNOW BALLS. Boil a pint of rice in two quarts of water, with a tea- spoon of salt, until quite soft, then put it in small cups, having them quite full ; when perfectly cold, turn them into a dish, take the yolks of three eggs, one pint of milk, one teaspoon corn starch
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