Gateau de Riz

Name: Gateau de Riz
Ingredients: a pint of milk; a cup of well-washed rice; a half teaspoon of salt; two tablespoons of butter; a teaspoon of orange-flower water; a well-beaten egg; a fourth of a cup of sugar

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1134Calories

29 gProtein

215 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1134 kcal

Protein29 g

Carbohydrates215 g

Fiber2.3 g

Sugars74 g

Total Fat39 g

Saturated Fat9.4 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol121 mg

Sodium1364 mg

Potassium941 mg

Calcium654 mg

Iron7.7 mg

Magnesium103 mg

Phosphorus701 mg

Zinc4 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7.9 mg

Folate410 mcg

Choline97 mg

Caffeine0 mg

Water460 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 82. The excerpt below is the record exactly as published.

GATEAU DE RIZ— FRENCH Scald a pint of milk in a double boiler and add a cup of well-washed rice and half of a vanilla bean-pod; cover and CAKES, LARGE AND SMALL cook for an hour without stirring; add a half teaspoon of salt, two tablespoons of butter, sweeten well and cook to a thick paste ; then cool ; add, if liked, a teaspoon of orange- flower wrater and a well-beaten egg; melt a fourth of a cup of sugar

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