Sweet Rice
From The home science cook book, 1902
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
1871Calories
17 gProtein
363 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories1871 kcal
Protein17 g
Carbohydrates363 g
Fiber13 g
Sugars205 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.4 g
Cholesterol121 mg
Sodium2417 mg
Potassium496 mg
Calcium301 mg
Iron8.6 mg
Magnesium81 mg
Phosphorus283 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.9 mg
Folate423 mcg
Choline19 mg
Caffeine0 mg
Water1588 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 10. The excerpt below is the record exactly as published.
Sweet Rice. Boil one cup of rice in three pints of water until every grain is dissolved and the water displaced by thick paste of rice. Stir into it one cup of sugar, rind of one lemon, and one teaspoon of salt. Beat one-half cup of cream to a stiff froth and stir it into the rice. Then mix in one-half cup of preserve juice
Cook this with the app: pantry check, scaling, and the assistant.