Apple and Rice Souffle Pudding
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
1014Calories
42 gProtein
153 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1014 kcal
Protein42 g
Carbohydrates153 g
Fiber12 g
Sugars105 g
Total Fat30 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol1116 mg
Sodium428 mg
Potassium1262 mg
Calcium221 mg
Iron7.1 mg
Magnesium79 mg
Phosphorus726 mg
Zinc4.6 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D6 mcg
Vitamin C38 mg
Vitamin A498 mcg
Vitamin E3.6 mg
Vitamin K6.3 mcg
Vitamin B60.9 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)2.2 mg
Folate208 mcg
Choline915 mg
Caffeine0 mg
Water1017 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.
Apple and Rice Souffle Pudding. Boil an ounce of rice in milk till it is quite soft and can be beaten to a pulp. Scald five good- sized apples which have been pared and cored, and beat them into the rice with a tablespoonful of castor sugar, a little grated lemon-peel, and a tea- spoonful of lemon-juice. Beat the whites of three eggs to a stiff froth ; and add them to the mixture, and whisk them well together. Have a A LA MODE. 5 hot basin ready, and pour the souffle into it, and put the basin in a stewpan of boiling water till the egg is set and firm. Make a custard with the three yolks
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