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Rice Meringue

Name: Rice Meringue
Yield: 2 servings
Ingredients: half a pound of rice; a pint of milk; a little sugar; the yolks of four well-beaten eggs; a table-spoonful of powdered and sifted loaf sugar

From Cassell's dictionary of cookery, 1892

Serves 2

Can add fruit boiled to pulp in the center.

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

719Calories

29 gProtein

107 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories719 kcal

Protein29 g

Carbohydrates107 g

Fiber1.5 g

Sugars16 g

Total Fat18 g

Saturated Fat7.9 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol401 mg

Sodium240 mg

Potassium634 mg

Calcium388 mg

Iron6.6 mg

Magnesium69 mg

Phosphorus575 mg

Zinc3.5 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.1 mg

Folate309 mcg

Choline344 mg

Caffeine0 mg

Water304 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1555. The excerpt below is the record exactly as published.

Rice Meringue. — Boil half a pound of rice in water till almost tender, drain it, and put it into the saucepan with a pint of milk and a little sugar and flavouring. Let it simmer till it has absorbed all the milk, pour it out, and stir into it the yolks of four well-beaten eggs. Spread it on a buttered dish, beat the whites of the eggs to a firm froth with a table-spoonful of powdered and sifted loaf sugar

Cook this with the app: pantry check, scaling, and the assistant.