A Souffle of Whole Rice

Name: A Souffle of Whole Rice
Ingredients: a pint of milk; two ounces of rice; a stick of cinnamon; a piece of lemon peel; an ounce of butter; enough sugar to sweeten it; the yolks of four eggs; the whites of six eggs

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

Serve immediately after baking to prevent sinking.

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

1278Calories

84 gProtein

92 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories1278 kcal

Protein84 g

Carbohydrates92 g

Fiber11 g

Sugars33 g

Total Fat87 g

Saturated Fat25 g

Monounsaturated Fat22 g

Polyunsaturated Fat10 g

Omega-30.2 g

Cholesterol1985 mg

Sodium989 mg

Potassium1667 mg

Calcium1033 mg

Iron12 mg

Magnesium150 mg

Phosphorus1568 mg

Zinc9.4 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D15 mcg

Vitamin C129 mg

Vitamin A959 mcg

Vitamin E5.8 mg

Vitamin K1.6 mcg

Vitamin B61.4 mg

Vitamin B127.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.1 mg

Niacin (B3)3.7 mg

Folate379 mcg

Choline1569 mg

Caffeine0 mg

Water904 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 24. The excerpt below is the record exactly as published.

A SOUFFLE OF WHOLE RICE. Line a mould with thin tart paste, and put in some bread to keep the paste in its proper place; bake it till the paste is firm, or make one large or several small paper cases with the sides high enough to prevent the soutie rising over. Put a pint of milk into a stewpan, with two ounces of rice, a stick of cinnamon and a piece of lemon peel tied up in a cloth; boil it gently till the rice is tender, stirring it now and then, to keep the rice from burning to the bottom. When the rice is done, add to it an ounce of butter, enough sugar to sweeten it, half a wine-glassful of brandy; with the yolks of four eggs, when the whole is well mixed, let it cool. Whisk up to a strong froth the whites of six eggs

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