Rice Soup with Almonds
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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
2653Calories
76 gProtein
325 gCarbs
124 gFat
Full nutrition (34 nutrients)
Calories2653 kcal
Protein76 g
Carbohydrates325 g
Fiber35 g
Sugars11 g
Total Fat124 g
Saturated Fat9.9 g
Monounsaturated Fat78 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium2177 mg
Calcium751 mg
Iron24 mg
Magnesium743 mg
Phosphorus1563 mg
Zinc11 mg
Copper3.3 mg
Manganese9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E63 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.9 mg
Niacin (B3)23 mg
Folate893 mcg
Choline147 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 10. The excerpt below is the record exactly as published.
Rice soup with almonds. Carpe au bleu. Pickled carp. Œufs, pochés à l’estragon. Poached eggs with tarragon. perlans frits. Fried smelts. Macaroni au gratin. Maccaroni au gratin. Beignets aux confitures. Jam fritters. Rice soup with almonds. Put three quarters of a pound of halfboïled rice into three and a half pints of hot milk, simmer until thoroughly boiled, season with salt and a pinch of powdered sugar; add half a pint of milk of almonds
Cook this with the app: pantry check, scaling, and the assistant.