Gateau au Riz
From The profession of cookery, from a French point of view, 1894
This dish is popular in France.
Presented as published in 1894. 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
1900Calories
56 gProtein
344 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1900 kcal
Protein56 g
Carbohydrates344 g
Fiber7.2 g
Sugars131 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol462 mg
Sodium1129 mg
Potassium1305 mg
Calcium907 mg
Iron15 mg
Magnesium162 mg
Phosphorus1076 mg
Zinc6.9 mg
Copper0.8 mg
Manganese3 mg
Vitamin D6.7 mcg
Vitamin C6 mg
Vitamin A316 mcg
Vitamin E1.6 mg
Vitamin K7.6 mcg
Vitamin B60.9 mg
Vitamin B123.9 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)15 mg
Folate576 mcg
Choline408 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 31. The excerpt below is the record exactly as published.
gateau au riz ^' is a sweet dish very popular in France. Whole rice is cooked in milk till quite soft, and the milk nearly ab- sorbed; then sugar, lemon-juice, a little butter, and beaten eggs are well stirred in. The mix- ture is poured into a shallow mould, which has been well buttered and coated with fine bread- crumb
Cook this with the app: pantry check, scaling, and the assistant.