vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding Meringue
From Modern cookery, in all its branches, 1884
Serves 3
Serve immediately after baking.
Presented as published in 1884. 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
966Calories
13 gProtein
53 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories966 kcal
Protein13 g
Carbohydrates53 g
Fiber0 g
Sugars45 g
Total Fat90 g
Saturated Fat44 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol490 mg
Sodium138 mg
Potassium292 mg
Calcium164 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus250 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K5.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 384. The excerpt below is the record exactly as published.
RICE PUDDING MERINGIlA Swell gently four ounces of Carolina rice in a pint and a quarter cf milk or of thin cream ; let it cool a little, and stir to it an ounce and a half of butter, three of pounded sugar, a grain or two of salt, the grated rind of a small lemon, and the yolks of four large, or of five small eggs. Pour the mixture into a well-buttered dish, and lay lightly and equally over the top the whites of four eggs beaten as for sponge cakes, and mixed at the instant with from four to five heaped tablespoonsful of sifted sugar B
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