Rice Meringue

Name: Rice Meringue
Ingredients: half a teacup of rice; one quart of milk; the beaten yolks of four eggs; two ounces of sugar; the whites of the four eggs

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

1420Calories

62 gProtein

176 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1420 kcal

Protein62 g

Carbohydrates176 g

Fiber1.2 g

Sugars104 g

Total Fat52 g

Saturated Fat18 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol117 mg

Sodium375 mg

Potassium1565 mg

Calcium1224 mg

Iron3.9 mg

Magnesium138 mg

Phosphorus1087 mg

Zinc5.1 mg

Copper0.2 mg

Manganese1 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E4.4 mg

Vitamin K0.1 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.2 mg

Niacin (B3)4.7 mg

Folate205 mcg

Choline179 mg

Caffeine0 mg

Water1008 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 88. The excerpt below is the record exactly as published.

Rice Meringue. Wash half a teacup of rice, put it into a pan with one quart of milk ; cook it very slowly three hours ; turn it into a bowl to cool ; then add the beaten yolks of four eggs and two ounces of sugar. Mix well ; pour into a greased dish, and bake twenty minutes in a cool oven. Heap on the top the whites of the four eggs

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