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Rice Gratine
From Cassell's dictionary of cookery, 1892
Serves 4
Avoid covering with a lid to ensure proper gratin.
Presented as published in 1892. 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
1427Calories
51 gProtein
63 gCarbs
119 gFat
Full nutrition (34 nutrients)
Calories1427 kcal
Protein51 g
Carbohydrates63 g
Fiber30 g
Sugars10 g
Total Fat119 g
Saturated Fat9.1 g
Monounsaturated Fat75 g
Polyunsaturated Fat29 g
Omega-30 g
Cholesterol0 mg
Sodium3.1 mg
Potassium1757 mg
Calcium643 mg
Iron9.4 mg
Magnesium645 mg
Phosphorus1159 mg
Zinc7.6 mg
Copper2.5 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E61 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.7 mg
Niacin (B3)9.2 mg
Folate137 mcg
Choline125 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1553. The excerpt below is the record exactly as published.
Rice Gratine (M. Tide's recipe).— Take two ounces of rice, which wash and pick, &c. Then let it swell in hot milk — as cream, when used for entremets of this sort, would turn to butter. When the rice is well done, pound half a dozen sweet almonds and the same quan- tity of bitter ones ; when you have made them into a paste, rub them through a tamis, and mix them with the rice, a little sugar, and a very little salt
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