Pain de Riz Egyptienne

Name: Pain de Riz Egyptienne
Ingredients: Rice cooked with milk; with milk; sugar; saffron flavour; finished with cream; a little dissolved gelatine; the bottom of which should be decorated with pink sweet jelly in stars

From The new practical cookery guide, 1913

Presented as published in 1913. 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

842Calories

21 gProtein

166 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories842 kcal

Protein21 g

Carbohydrates166 g

Fiber2.3 g

Sugars24 g

Total Fat9 g

Saturated Fat4.9 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol29 mg

Sodium102 mg

Potassium570 mg

Calcium350 mg

Iron7.7 mg

Magnesium73 mg

Phosphorus450 mg

Zinc3 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.7 mg

Folate410 mcg

Choline54 mg

Caffeine0 mg

Water235 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 159. The excerpt below is the record exactly as published.

Pain de Riz Egyptienne — Rice cooked with milk, sugar, and saffron flavour, finished with cream and a little dissolved gelatine ; when near cold, poured into a mould, the bottom of which should be decorated with pink sweet jelly in stars

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