vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice and Apple Souffle
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
100Calories
6 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein5.9 g
Carbohydrates10 g
Fiber2.5 g
Sugars6.6 g
Total Fat4.6 g
Saturated Fat1.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol129 mg
Sodium64 mg
Potassium171 mg
Calcium99 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C23 mg
Vitamin A68 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline108 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 428. The excerpt below is the record exactly as published.
RICE and APPLE, Soufle of. — Blanch Carolina rice; strain, and boil it in milk with lemon-peel, and a bit of cinnamon. Boil till the rice is dry. Cool, and raise a rim three inches high round the dish, having egged the dish, where it is put, to make it stick : then egg the rice all over ; fill the dish half way up with a marmalade of apples; beat the whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.