Purée of Rice
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
360Calories
25 gProtein
35 gCarbs
12 gFat
Full nutrition (32 nutrients)
Calories360 kcal
Protein25 g
Carbohydrates35 g
Fiber0 g
Sugars16 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.1 g
Cholesterol30 mg
Sodium1430 mg
Potassium1050 mg
Calcium30 mg
Iron2.1 mg
Magnesium40 mg
Phosphorus270 mg
Zinc1.4 mg
Copper0.5 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A10 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)16 mg
Folate50 mcg
Choline92 mg
Caffeine0 mg
Water922 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 28. The excerpt below is the record exactly as published.
Purée of rice, Boil some rice in chicken broth for an hour, pass through a tammy, add the necessary quantity of stock, season with salt and pepper, warm and serve with dice of fried bread
Cook this with the app: pantry check, scaling, and the assistant.