vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice with Custard
From The household cook book, 1902
Serves 3
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
570Calories
16 gProtein
103 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein16 g
Carbohydrates103 g
Fiber1.5 g
Sugars8 g
Total Fat9 g
Saturated Fat4.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol142 mg
Sodium83 mg
Potassium395 mg
Calcium257 mg
Iron5.4 mg
Magnesium53 mg
Phosphorus344 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate290 mcg
Choline129 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 307. The excerpt below is the record exactly as published.
RICE WITH CUSTARD— Boil 2 cups rice in 4 cups of water, with a little salt; when done turn into small cups. When cold turn onto a dish. Make a boiled custard with yolks of 2 eggs, 2 cups milk and 1 teaspoon of corn=starch
Cook this with the app: pantry check, scaling, and the assistant.