Gateau de Riz

Name: Gateau de Riz
Ingredients: One quart of Milk; Four ounces of Rice; Three ounces of Castor Sugar; Three quarters of an ounce of Gelatine; Half a pint of double Cream

From High-class cookery recipes, 1897

Presented as published in 1897. 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

2201Calories

63 gProtein

229 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories2201 kcal

Protein63 g

Carbohydrates229 g

Fiber1.5 g

Sugars132 g

Total Fat116 g

Saturated Fat66 g

Monounsaturated Fat24 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol358 mg

Sodium467 mg

Potassium1825 mg

Calcium1387 mg

Iron5.2 mg

Magnesium163 mg

Phosphorus1257 mg

Zinc5.9 mg

Copper0.7 mg

Manganese1.3 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.6 mg

Vitamin K5.7 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)5.9 mg

Folate268 mcg

Choline188 mg

Caffeine0 mg

Water1011 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 69. The excerpt below is the record exactly as published.

Gateau de Riz. Ingredients, One quart of Milk. Four ounces of Kice. Three ounces of Castor Sugar. Three quarters of an ounce of Gelatine. Half a pint of double Cream

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