Gateau de Riz
From The pudding and pastry book, 1900
A small cup of strong coffee can be added while the rice is being cooked, or a handful of candied cherries after the eggs have been added.
Presented as published in 1900. 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
3795Calories
74 gProtein
753 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories3795 kcal
Protein74 g
Carbohydrates753 g
Fiber0.9 g
Sugars696 g
Total Fat60 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.9 g
Omega-30.2 g
Cholesterol1233 mg
Sodium813 mg
Potassium1956 mg
Calcium1393 mg
Iron8.3 mg
Magnesium166 mg
Phosphorus1643 mg
Zinc8.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D15 mcg
Vitamin C0.2 mg
Vitamin A793 mcg
Vitamin E3.7 mg
Vitamin K1 mcg
Vitamin B61.2 mg
Vitamin B127.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.9 mg
Niacin (B3)3.6 mg
Folate270 mcg
Choline1059 mg
Caffeine0 mg
Water1095 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 2. The excerpt below is the record exactly as published.
Gateau de Riz 5 table-spoons rice 5 cup powdered sugar 1 quart milk G eggs Lemon peel 1 bay leaf
Cook this with the app: pantry check, scaling, and the assistant.