Puree of Rice

Name: Puree of Rice
Ingredients: half a pound of rice; one quart of consomme; one pint of cream; an ounce of butter

From French dishes for American tables, 1886

Presented as published in 1886. 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

2531Calories

43 gProtein

205 gCarbs

191 gFat

Full nutrition (33 nutrients)

Calories2531 kcal

Protein43 g

Carbohydrates205 g

Fiber2.9 g

Sugars0.3 g

Total Fat191 g

Saturated Fat96 g

Monounsaturated Fat35 g

Polyunsaturated Fat0.4 g

Cholesterol549 mg

Sodium2234 mg

Potassium1235 mg

Calcium386 mg

Iron12 mg

Magnesium85 mg

Phosphorus638 mg

Zinc4.7 mg

Copper1.3 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C3.2 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate532 mcg

Choline13 mg

Caffeine0 mg

Water1077 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 11. The excerpt below is the record exactly as published.

Puree of Rice. Take half a pound of rice, which wash well in several waters, boil for a few mo- SOUPS. 29 ments, then put in cold water, drain, and place in a saucepan with one quart of consomme" (stock), and boil for about an hour. Press through a sieve, and put back on the fire until it begins to boil, then add one pint of cream and an ounce of butter

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