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Rice White Pot

Name: Rice White Pot
Yield: 14 servings
Ingredients: Boil 1 lb. of rice; 2 quarts of new milk; 54 lb. of sweet almonds; two quarts of cream; a few crumbs of white bread; a little mace; 8 eggs; a little rose water

From Consult me, 1902

Serves 14

Presented as published in 1902. 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

718Calories

12 gProtein

36 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories718 kcal

Protein12 g

Carbohydrates36 g

Fiber2.5 g

Sugars1 g

Total Fat59 g

Saturated Fat29 g

Monounsaturated Fat16 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol244 mg

Sodium80 mg

Potassium328 mg

Calcium155 mg

Iron2.6 mg

Magnesium64 mg

Phosphorus251 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A46 mcg

Vitamin E4.5 mg

Vitamin K3.3 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.2 mg

Folate95 mcg

Choline94 mg

Caffeine0 mg

Water105 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 428. The excerpt below is the record exactly as published.

RICE WHITE POT.— Boil 1 lb. of rice in 2 quarts of new milk, till it is tender and thick ; beat it in a mortar with 54 lb. of sweet almonds blanched ; then boil two quarts of cream, with a few crumbs of white bread, and a little mace. Mix all to- gether with 8 eggs, a little rose water

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