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Cream of Rice (Paris)

Name: Cream of Rice (Paris)
Yield: 3 servings
Ingredients: }4 pound of rice; I quart of chicken broth; salt; pepper; parsley; a tablespoonful of chopped onions; yolks of 2 eggs; 2 tablespoonfuls cream; 6 forcemeat balls; some asparagus tips

From With a saucepan over the sea, 1902

Serves 3

The forcemeat balls must be made of chicken and bread-crumbs.

Presented as published in 1902. 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

472Calories

18 gProtein

73 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories472 kcal

Protein18 g

Carbohydrates73 g

Fiber1.1 g

Sugars5.3 g

Total Fat11 g

Saturated Fat4.2 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol144 mg

Sodium517 mg

Potassium486 mg

Calcium58 mg

Iron4.6 mg

Magnesium37 mg

Phosphorus245 mg

Zinc1.7 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0.7 mcg

Vitamin C2.4 mg

Vitamin A62 mcg

Vitamin E0.5 mg

Vitamin K22 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.2 mg

Folate209 mcg

Choline132 mg

Caffeine0 mg

Water336 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 13. The excerpt below is the record exactly as published.

CREAM OF RICE. (Paris.) Wash, drain, and parboil }4 pound of rice ; add I quart of chicken broth, salt, pepper, and parsley, and a tablespoonful of chopped onions. Cook i hour and press through a sieve ; add yolks of 2 eggs mixed with 2 tablespoonfuls cream and 6 forcemeat balls and some asparagus tips

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