Rice Souffle

Name: Rice Souffle
Ingredients: I quart of Milk; 6 ozs. of Pounded Loaf-sugar; 6 Eggs; Orange-flower Water; Rice

From Buckmaster's cookery, 1887

Ensure egg whites are very stiff for proper rise.

Presented as published in 1887. 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

1014Calories

70 gProtein

47 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1014 kcal

Protein70 g

Carbohydrates47 g

Fiber0 g

Sugars48 g

Total Fat60 g

Saturated Fat28 g

Monounsaturated Fat18 g

Polyunsaturated Fat6.8 g

Omega-30.2 g

Cholesterol1233 mg

Sodium796 mg

Potassium1876 mg

Calcium1367 mg

Iron5.3 mg

Magnesium152 mg

Phosphorus1578 mg

Zinc8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A792 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B61.1 mg

Vitamin B127.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)1.2 mg

Folate141 mcg

Choline1056 mg

Caffeine0 mg

Water1087 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 78. The excerpt below is the record exactly as published.

RICE SOUFFLE Ingredients. I quart of Milk. 6 ozs. of Pounded Loaf-sugar. 6 Eggs. Orange-flower Water

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