Rice Pudding a la Fran^aise

Name: Rice Pudding a la Fran^aise
Ingredients: a couple of handfuls of rice; rather less than a quart of milk; sweetened to taste; the third of a rind of lemon; a small stick of cinnamon; four yolks of eggs; one whole egg; a small quantity of candied citron

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

325Calories

18 gProtein

9 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories325 kcal

Protein18 g

Carbohydrates8.8 g

Fiber1.1 g

Sugars4.9 g

Total Fat24 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium154 mg

Potassium130 mg

Calcium37 mg

Iron1.1 mg

Magnesium11 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C18 mg

Vitamin A80 mcg

Vitamin E4.4 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.1 mg

Folate28 mcg

Choline149 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Rice Pudding a la Fran^aise. Pick and wash in two or three waters a couple of handfuls of rice, and put it to cook in rather less than a quart of milk, sweetened to taste, and add the third of a rind of lemon cut in one piece, and a small stick of cinnamon. Let the rice simmer gently, till it has absorbed all the milk. Turn out into a basin, and when cold remove the rind and cinnamon. Then stir into it four yolks of eggs, and one whole egg beaten well ; add a small quantity of candied citron

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