vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Souffle
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
659Calories
11 gProtein
38 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories659 kcal
Protein11 g
Carbohydrates38 g
Fiber0.1 g
Sugars23 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium27 mg
Potassium355 mg
Calcium241 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus217 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline41 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 89. The excerpt below is the record exactly as published.
Rice Souffle 1 pint whipped cream 1 tablespoon rice, boiled 1 tablespoon powdered sugar 1 teaspoon vanilla 1 tablespoon gelatine
Cook this with the app: pantry check, scaling, and the assistant.