Rice with Apples and Currant Jelly
From French dishes for American tables, 1886
Presented as published in 1886. 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
1107Calories
24 gProtein
204 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1107 kcal
Protein24 g
Carbohydrates204 g
Fiber0 g
Sugars205 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium280 mg
Potassium1107 mg
Calcium901 mg
Iron0.1 mg
Magnesium88 mg
Phosphorus739 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water647 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 82. The excerpt below is the record exactly as published.
a pint and a half of milk, six ounces of sugar, and a teaspoonful of extract of vanilla ; boil gently three quarters of an hour ; put your rice, about an inch in depth, on a dish, arrange your apples on top, fill the center with currant jelly, or any jam you wish ; pour over them the juice which you have reduced, decorate them with blanched almonds cut in small pieces, citron, or angelica cut in small pieces
Cook this with the app: pantry check, scaling, and the assistant.