vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Rice
From Banquets of the nations, 1911
Serves 4
Be careful not to char the rice.
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
534Calories
25 gProtein
63 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein25 g
Carbohydrates63 g
Fiber0.7 g
Sugars18 g
Total Fat19 g
Saturated Fat9.2 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol323 mg
Sodium252 mg
Potassium718 mg
Calcium511 mg
Iron3.8 mg
Magnesium68 mg
Phosphorus583 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.8 mg
Folate166 mcg
Choline289 mg
Caffeine0 mg
Water511 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 201. The excerpt below is the record exactly as published.
Sweet .Rice.) Boil in a pint of water half a pound of rice well washed and dried. When the water has evaporated add three pints of milk, all sweetened to taste. Boil again till no liquid is left, but be careful of charring. Remove the pan from the fire, and while still hot (but off the boil) stir in the beaten yolks of six eggs, and two tablespoon- fuls of orange flower water. Serve on a hot flat dish, and cover with finely ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.