Caramel Rice Mould

Name: Caramel Rice Mould
Ingredients: 1 oz. COX’S INSTANT POWDERED GELATINE; 4 gill pear juice; 2 OZS. rice; 1 pint milk; 1 gill whipping cream; 1 gill pieces of pear; 1% ozs. chopped or ground almonds; 4 OzS. sugar; 1 teaspoonful vanilla essence; Sugar to sweeten; 3 tablespoonfuls water

From Cox's manual of gelatine cookery (copyright), 1938

Presented as published in 1938. 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

1948Calories

56 gProtein

259 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories1948 kcal

Protein56 g

Carbohydrates259 g

Fiber7 g

Sugars188 g

Total Fat80 g

Saturated Fat35 g

Monounsaturated Fat26 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol179 mg

Sodium296 mg

Potassium1673 mg

Calcium1174 mg

Iron5.1 mg

Magnesium231 mg

Phosphorus894 mg

Zinc4.6 mg

Copper1.3 mg

Manganese2 mg

Vitamin D4.7 mcg

Vitamin C249 mg

Vitamin A156 mcg

Vitamin E11 mg

Vitamin K2.9 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)5 mg

Folate158 mcg

Choline132 mg

Caffeine0 mg

Water981 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.

CARAMEL RICE MOULD. Six to eight persons 1 oz. COX’S INSTANT POWDERED GELATINE 4 gill pear juice 2 OZS. rice 1 pint milk 1 gill whipping cream 1 gill pieces of pear 1% ozs. chopped or ground almonds 4 OzS. sugar 1 teaspoonful vanilla essence Sugar to sweeten 3 tablespoonfuls water

Cook this with the app: pantry check, scaling, and the assistant.