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Rice Souffle (Riz souffle)
From The Swedish, French, American cook book, 1918
Serves 2
Can be served hot, cold, or frozen.
Presented as published in 1918. 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
607Calories
8 gProtein
122 gCarbs
9 gFat
Full nutrition (35 nutrients)
Calories607 kcal
Protein7.9 g
Carbohydrates122 g
Fiber3.2 g
Sugars82 g
Total Fat9 g
Saturated Fat5.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol15 mg
Sodium51 mg
Potassium279 mg
Calcium186 mg
Iron2.3 mg
Magnesium49 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate112 mcg
Choline25 mg
Caffeine0 mg
Alcohol2.3 g
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 547. The excerpt below is the record exactly as published.
Rice Souffle {Riz souffle) Half cup rice, one cup milk, three-quarters cup sugar, one tablespoon brandy, a pinch of salt, and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.