Frozen Rice Souffle a la Walde

Name: Frozen Rice Souffle a la Walde
Ingredients: one half cup of rice; three tablespoons of Sultana raisins; one half cup of sugar; one and one half cup of water; one cup of boiling milk; one cup of whipped cream; whites of two eggs; a tiny pinch of salt; a teaspoon of vanilla

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Ensure rice is well washed for best texture.

Presented as published in 1924. 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

1576Calories

28 gProtein

230 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1576 kcal

Protein28 g

Carbohydrates230 g

Fiber2.3 g

Sugars143 g

Total Fat62 g

Saturated Fat36 g

Monounsaturated Fat19 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol550 mg

Sodium186 mg

Potassium861 mg

Calcium352 mg

Iron6.1 mg

Magnesium77 mg

Phosphorus545 mg

Zinc3.3 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D2.9 mcg

Vitamin C1.1 mg

Vitamin A600 mcg

Vitamin E2.7 mg

Vitamin K6.1 mcg

Vitamin B60.5 mg

Vitamin B121.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.4 mg

Folate260 mcg

Choline342 mg

Caffeine0 mg

Water592 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 103. The excerpt below is the record exactly as published.

Frozen Rice Souffle a la Walde Souffle de Riz gelee a la Walde For Eight Persons One half cup of rice. Three tablespoons of Sultana raisins. One half cup of sugar. One and one half cup of water and one cup of boiling milk and one cup of whipped cream. Whites of two eggs. A tiny pinch of salt and a teaspoon of vanilla

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