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Gateau of Rice
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
735Calories
13 gProtein
61 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein13 g
Carbohydrates61 g
Fiber3.1 g
Sugars30 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium122 mg
Potassium557 mg
Calcium414 mg
Iron1.5 mg
Magnesium47 mg
Phosphorus350 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C33 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate69 mcg
Choline48 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 136. The excerpt below is the record exactly as published.
Gateau of Rice. 1 quart Milk, i pint Cream, 4 oz. Rice, 2 oz. Sugar, Lemon Peel, Jam or Stowed Fruit
Cook this with the app: pantry check, scaling, and the assistant.