vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rechauffe of Rice Mould
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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
112Calories
8 gProtein
4 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein8.4 g
Carbohydrates4.3 g
Fiber0 g
Sugars3.1 g
Total Fat6.7 g
Saturated Fat2.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol193 mg
Sodium94 mg
Potassium183 mg
Calcium107 mg
Iron1 mg
Magnesium15 mg
Phosphorus165 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C13 mg
Vitamin A100 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline158 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 135. The excerpt below is the record exactly as published.
Rechauffe of Rice Moidd. — Beat up the rice with half a gill of milk, and add one beaten egg (or two eggs if a considerable portion of the rice were left), a spoonful of washed currants, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.