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Rus-be-leben (Rice and Milk)
From Banquets of the nations, 1911
Serves 2
A simple yet satisfying dessert.
Presented as published in 1911. 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
117Calories
2 gProtein
29 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories117 kcal
Protein1.6 g
Carbohydrates29 g
Fiber1.7 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.1 mg
Potassium186 mg
Calcium16 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate32 mcg
Choline2.9 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 233. The excerpt below is the record exactly as published.
Rus-be-leben. (Rice and Milk.) Rice boiled in milk, cooled off, and ornamented with dates and raisins
Cook this with the app: pantry check, scaling, and the assistant.