vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringues with Rice
From The encyclopaedia of practical cookery, 1892
Serves 1
A unique dessert combining rice and meringue.
Presented as published in 1892. 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
909Calories
32 gProtein
153 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories909 kcal
Protein32 g
Carbohydrates153 g
Fiber2.3 g
Sugars10 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat6 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol561 mg
Sodium231 mg
Potassium449 mg
Calcium165 mg
Iron10 mg
Magnesium65 mg
Phosphorus526 mg
Zinc4 mg
Copper0.5 mg
Manganese2 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A248 mcg
Vitamin E1.8 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.6 mg
Folate480 mcg
Choline456 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 520. The excerpt below is the record exactly as published.
Meringues with Rice. — Put 1 teacupful of rice into a saucepan, pour over 1 breakfast-cupful of milk, and simmer gently at the side of the fire until the rice is quite soft. Add the well-beaten yolks of three eggs, and stir in 1 teaspoonful of moist sugar. Pour the mixture into a mould or tin, piling it up in the form of a pyramid, and mask it with apricot or other jam. Whisk the whites of the three eggs to a still' froth, adding 1 teaspoonful of well-dried caster sugar
Cook this with the app: pantry check, scaling, and the assistant.