Rice Flummery
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
3382Calories
108 gProtein
373 gCarbs
198 gFat
Full nutrition (34 nutrients)
Calories3382 kcal
Protein108 g
Carbohydrates373 g
Fiber38 g
Sugars144 g
Total Fat198 g
Saturated Fat29 g
Monounsaturated Fat97 g
Polyunsaturated Fat36 g
Omega-30.1 g
Cholesterol183 mg
Sodium2721 mg
Potassium3809 mg
Calcium2031 mg
Iron20 mg
Magnesium939 mg
Phosphorus2614 mg
Zinc15 mg
Copper3.4 mg
Manganese8.7 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E73 mg
Vitamin K0.2 mcg
Vitamin B61.4 mg
Vitamin B125.3 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)4.7 mg
Niacin (B3)21 mg
Folate649 mcg
Choline334 mg
Caffeine0 mg
Water903 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 73. The excerpt below is the record exactly as published.
Rice Flummery.) Fw 6 Persons, Time of Preparation : 2 hours. \ lb. ratifias. I quart milk. 3 oz. sugar. I teaspoonful salt. Scald the rice twice and boil in the milk for an hour till soft. Then add salt, sugar and butter and the grated almonds. Rinse a mould with cold water, line it with ratifia biscuits and pour in the rice. When cold, turn out and serve with Frucht-Sauce. i^See recipe, page 67.) 8 oz. rice. I oz. butter. 10 bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.