Rice Snowballs
From English and French cookery, 1890
Presented as published in 1890. 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
1767Calories
50 gProtein
309 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1767 kcal
Protein50 g
Carbohydrates309 g
Fiber4.8 g
Sugars24 g
Total Fat33 g
Saturated Fat9.7 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol58 mg
Sodium2593 mg
Potassium1166 mg
Calcium757 mg
Iron15 mg
Magnesium168 mg
Phosphorus907 mg
Zinc6 mg
Copper1 mg
Manganese3.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E3.5 mg
Vitamin K0.4 mcg
Vitamin B60.9 mg
Vitamin B122.6 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate820 mcg
Choline108 mg
Caffeine0 mg
Water2388 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 81. The excerpt below is the record exactly as published.
Rice Snowballs. — Boil 1 pint of rice in 2 quarts of water, with a teaspoonful of salt, till quite soft ; rinse out some teacups with cold water, fill each with the boiled rice, and when quite cold, turn out on a glass dish. Make a custard of 3 egg yolks, 1 pint of milk, a teaspoon- ful of cornflo
Cook this with the app: pantry check, scaling, and the assistant.