vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rock Cream
From The new practical housekeeping, 1890
Serves 8
Flavoring must be the same in rice and custard.
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
273Calories
6 gProtein
53 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein5.7 g
Carbohydrates53 g
Fiber0.7 g
Sugars27 g
Total Fat3.8 g
Saturated Fat1.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol118 mg
Sodium1271 mg
Potassium102 mg
Calcium34 mg
Iron1.7 mg
Magnesium11 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C3.5 mg
Vitamin A50 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate70 mcg
Choline97 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 137. The excerpt below is the record exactly as published.
Rock Cream, — Boil one cup rice in a custard-kettle in sweet milk until soft, add two tablespoons loaf sugar, a salt-spoon salt ; pour into a dish and place on it lumps of jelly ; beat whites of five eggs and three tablespoons pulverizea sugar to stiff froth, flavor to taste, add one tablespoon rich cream
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