vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rock Cream
From Buckeye cookery, 1892
Serves 1
Delicious with various toppings.
Presented as published in 1892. 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
981Calories
40 gProtein
186 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories981 kcal
Protein40 g
Carbohydrates186 g
Fiber2.3 g
Sugars38 g
Total Fat6.5 g
Saturated Fat3.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Cholesterol15 mg
Sodium9712 mg
Potassium221 mg
Calcium65 mg
Iron7.7 mg
Magnesium46 mg
Phosphorus212 mg
Zinc2 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from Buckeye cookery (1892), page 57. The excerpt below is the record exactly as published.
Rock CREAM. é Boil one cup rice in a custard-kettle in sweet milk until soft, add two table- -spoons loaf-sugar, a salt-spoon salt; pour into a dish and place on it lumps of jelly; beat the whites of five eggs and three table-spoons pulverized sugar to a stiff froth, flavor to taste, add one table-spoon rich cream
Cook this with the app: pantry check, scaling, and the assistant.