Rice Pyramids
From Cooks in clover, 1889
Eat with a soft custard, similar to Snow Pudding.
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
891Calories
27 gProtein
171 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories891 kcal
Protein27 g
Carbohydrates171 g
Fiber2.3 g
Sugars28 g
Total Fat9 g
Saturated Fat4.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium102 mg
Potassium570 mg
Calcium350 mg
Iron7.7 mg
Magnesium73 mg
Phosphorus450 mg
Zinc3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.7 mg
Folate410 mcg
Choline54 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Cooks in clover (1889), page 51. The excerpt below is the record exactly as published.
Rice Pyramids. — Boil a cup of rice in milk until it is soft and quite dry, press in egg cups and turn out on a flat dish. Make a meringue by beating the whites of two eggs to a stiff froth and adding two tablespoons of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.