Rice Pudding a la Francaise

Name: Rice Pudding a la Francaise
Ingredients: Four ounces of Carolina Rice; One pint of Milk; One ounce of Butter; Whites of three Eggs; Two ounces of Sugar; Four drops essence of Vanilla; Four ounces of ground Almonds

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1266Calories

55 gProtein

100 gCarbs

96 gFat

Full nutrition (31 nutrients)

Calories1266 kcal

Protein55 g

Carbohydrates100 g

Fiber11 g

Sugars80 g

Total Fat96 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol125 mg

Sodium190 mg

Potassium1494 mg

Calcium867 mg

Iron3.7 mg

Magnesium343 mg

Phosphorus1078 mg

Zinc5.2 mg

Copper1.1 mg

Manganese2.1 mg

Vitamin D4.7 mcg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)5 mg

Folate43 mcg

Choline87 mg

Water517 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 68. The excerpt below is the record exactly as published.

Rice Pudding a la Francaise. Ingredients. Four ounces of Carolina Rice. One pint of Milk. One ounce of Butter. Whites of three Eggs. Two ounces of Sugar. Four drops essence of Vanilla, or Four ounces of ground Almonds

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