Apple and Rice Souffle Pudding
From Puddings and Pastry à la Mode, 1889
Serve with custard flavored with cinnamon.
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
800Calories
23 gProtein
152 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein23 g
Carbohydrates152 g
Fiber12 g
Sugars104 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium1055 mg
Calcium137 mg
Iron4.5 mg
Magnesium61 mg
Phosphorus429 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D3 mcg
Vitamin C38 mg
Vitamin A258 mcg
Vitamin E2.1 mg
Vitamin K5.9 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)2.1 mg
Folate137 mcg
Choline474 mg
Caffeine0 mg
Water903 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
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