Rice Pudding a la Francaise

Name: Rice Pudding a la Francaise
Ingredients: a couple of handfuls of rice; rather less than a quart of milk; 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

969Calories

64 gProtein

55 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories969 kcal

Protein64 g

Carbohydrates55 g

Fiber1.1 g

Sugars53 g

Total Fat55 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.9 g

Omega-30.2 g

Cholesterol1047 mg

Sodium808 mg

Potassium1869 mg

Calcium1348 mg

Iron4.6 mg

Magnesium151 mg

Phosphorus1488 mg

Zinc7.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D14 mcg

Vitamin C18 mg

Vitamin A712 mcg

Vitamin E3.2 mg

Vitamin K0.8 mcg

Vitamin B61 mg

Vitamin B127.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.3 mg

Folate122 mcg

Choline910 mg

Caffeine0 mg

Water1079 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.

Rice Pudding a la Francaise. Pick and wash in two or three waters a Couple of handfuls of rice, and put it to cook in ra'^.her 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.