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Rice Snow-Balls
From Original White House Cookbook, 1887
Serves 1
The custard and balls should be flavored the same.
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
212Calories
4 gProtein
42 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein4.4 g
Carbohydrates42 g
Fiber0.7 g
Sugars1.9 g
Total Fat1.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3 mg
Sodium13 mg
Potassium103 mg
Calcium46 mg
Iron2.2 mg
Magnesium16 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate116 mcg
Choline7.4 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 263. The excerpt below is the record exactly as published.
RICE SNOW-BALLS. Wash two teacupfuls of rice and boil it in one teacupful of water and one of milk, with a little salt ; if the rice is not tender when the milk and water are absorbed, add a little more milk and water ; when the rice is tender, flavor with vanilla
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