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Rice Gems (Bijoux au Riz) a la William
From The Swedish, French, American cook book, 1918
Serves 3
Serve on a folded napkin or paper doily for breakfast or luncheon.
Presented as published in 1918. 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
629Calories
15 gProtein
124 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein15 g
Carbohydrates124 g
Fiber1.4 g
Sugars8.2 g
Total Fat7.6 g
Saturated Fat4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium3506 mg
Potassium300 mg
Calcium360 mg
Iron7.2 mg
Magnesium49 mg
Phosphorus541 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate306 mcg
Choline21 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 613. The excerpt below is the record exactly as published.
ice Gems ( Bijoux au Riz) a la William Put quarter cup rice on stove in one cup water; cook until well done. Then add some milk, cook until nice and creamy. When done, measure it. Put one and a half cups rice in a bowl, add one cup milk, whites of two eggs, one cup flour, two teaspoons Royal baking powder, a pinch of salt, and one tablespoon sugar. Stir well until creamy. Then add one tablespoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.