vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Charlotte
From The new home cook book, 1896
Serves 4
Serve cold.
Presented as published in 1896. 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
551Calories
14 gProtein
49 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein14 g
Carbohydrates49 g
Fiber0.4 g
Sugars21 g
Total Fat34 g
Saturated Fat21 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol118 mg
Sodium103 mg
Potassium570 mg
Calcium426 mg
Iron1.3 mg
Magnesium49 mg
Phosphorus383 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E0.9 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate69 mcg
Choline65 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 99. The excerpt below is the record exactly as published.
one-fourth pound of rice, and boil in one quart of milk, with a little sugar and vanilla ; when soft, let it cool, and then mix it with one pint of whipped cream ; oil a mould and fill with a layer of rice and preserves, or marmalade
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