Rice Meringue Pudding
From La cuisine creole, 1885
Season to taste with lemon, rose, or vanilla.
Presented as published in 1885. 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
1969Calories
63 gProtein
318 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1969 kcal
Protein63 g
Carbohydrates318 g
Fiber1.2 g
Sugars248 g
Total Fat51 g
Saturated Fat25 g
Monounsaturated Fat14 g
Polyunsaturated Fat5 g
Omega-30.2 g
Cholesterol861 mg
Sodium661 mg
Potassium1844 mg
Calcium1338 mg
Iron7.4 mg
Magnesium163 mg
Phosphorus1483 mg
Zinc7.7 mg
Copper0.4 mg
Manganese1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.7 mg
Vitamin K0.7 mcg
Vitamin B61.1 mg
Vitamin B127 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)4.9 mg
Folate299 mcg
Choline767 mg
Caffeine0 mg
Water1021 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 82. The excerpt below is the record exactly as published.
RICE MERINGUE PUDDING. Boil half a cup of rice in a quart of milk until it is thoroughly done. Sweeten to taste, and let it cool. Beat in the yolks of four eggs. Flavor with lemon rind or essence and nutmeg. Bake in a pudding-dish. When cool, pour over it the whites of your eggs, beaten with a cup of white sif ted suga
Cook this with the app: pantry check, scaling, and the assistant.