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Iced Rice Pudding à la Gerito

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 5

Presented as published in 1902. 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

715Calories
10 gProtein
115 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein9.6 g
Carbohydrates115 g
Fiber0.3 g
Sugars93 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol172 mg
Sodium98 mg
Potassium272 mg
Calcium176 mg
Iron1.6 mg
Magnesium25 mg
Phosphorus211 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C1.1 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate67 mcg
Choline107 mg
Caffeine0 mg
Water191 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 178. The excerpt below is the record exactly as published.

Iced Rice Puddìng à la Gerito Wash and parboil a quarter of a pound of rice. Drain it, and put it in a saucepan with one pint of milk, half a pint of cream, six ounces of granulated sugar, a little salt and vanilla to taste. Boil over a slow fire until the grains are almost dis- solved, stirring it lightly at times while it is cooking. When done, add the yolks of three eggs and stir thoroughly to mix in the eggs and to break up and smooth the rice. Pack the mix- ture in a fancy mould with a hollow centre and freeze. Pre- pare oranges in the follo wing way: Remove the rind and white pith, cut the fruit in half, remove the core and seeds, leaving only the transparent pulp. Place them in a saucepan with half a pint of syrup made as follows: Cook half a pound of granu- lated sugar and a scant half pint of water till you have a smooth syrup. In this boil the oranges three minutes, then drain them on a sieve. Boil the syrup down to half its quantity, stir in two wine-glasses of curagoa, and three tablespoons of apricot jam
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