vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Rice a la Royale
From Cookery for every household, 1914
Serves 3
Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
517Calories
30 gProtein
37 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein30 g
Carbohydrates37 g
Fiber1.8 g
Sugars32 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol308 mg
Sodium198 mg
Potassium481 mg
Calcium281 mg
Iron1.6 mg
Magnesium43 mg
Phosphorus356 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C2 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate40 mcg
Choline234 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 739. The excerpt below is the record exactly as published.
Rice a la Royale (Riz a la Roy ale) 3 oz. Carolina rice. | pt. milk. 2 oz. sugar. Custard. 4 yolks of eggs. b pt. milk. \ tea-sp. cornflour. Vanilla. 1 gill double cream. 2 sheets gelatine. Stewed or tinned pears. Chopped pistachio nuts
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