vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Tart
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake: half an hour. Sufficient for five or six persons.
Presented as published in 1892. 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
445Calories
26 gProtein
33 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein26 g
Carbohydrates33 g
Fiber0.2 g
Sugars24 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium5142 mg
Potassium850 mg
Calcium648 mg
Iron1.9 mg
Magnesium70 mg
Phosphorus655 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.1 mg
Folate64 mcg
Choline308 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1568. The excerpt below is the record exactly as published.
Rice Tart. — Wash a small tea-cupful of rice, and sinuner it with a quart of milk until it is tender. Beat it well, and mix with it a pinch of salt, a little sugar, a flavouring of nutmeg, cinnamon, or lemon, and three eggs
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