Caramel Rice Mould

Name: Caramel Rice Mould
Ingredients: Take 4 ounces of Carolina rice; put it in 1 quart of milk; with 2J- ounces of loaf sugar; add a small lump of very fresh butter; stir in 4 eggs

From Wholesome cookery, 1887

Presented as published in 1887. 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

1144Calories

57 gProtein

117 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1144 kcal

Protein57 g

Carbohydrates117 g

Fiber0 g

Sugars118 g

Total Fat50 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium655 mg

Potassium1740 mg

Calcium1312 mg

Iron3.5 mg

Magnesium140 mg

Phosphorus1380 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate94 mcg

Choline762 mg

Caffeine0 mg

Water1011 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 51. The excerpt below is the record exactly as published.

Caramel Rice Mould. Prepare tlie mould with caramel according to recipe 333. Take 4 ounces of Carolina rice; put it in 1 quart of milk, with 2J- ounces of loaf sugar, and let it gradually swell till cooked and the milk absorbed ; then add a small lump of very fre.sh butter and stir in 4 eggs

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