Riz a l'Américaine

Name: Riz a l'Américaine
Ingredients: a pint of milk; three tablespoonfuls of Patna rice; a vanilla stick; four lumps of sugar; one gill of cream; two ounces of raisins; a few sultanas; A teaspoonful of whisky should be added to each marmite when served.

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

889Calories

20 gProtein

73 gCarbs

57 gFat

Full nutrition (35 nutrients)

Calories889 kcal

Protein20 g

Carbohydrates73 g

Fiber2.6 g

Sugars61 g

Total Fat57 g

Saturated Fat33 g

Monounsaturated Fat12 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol179 mg

Sodium225 mg

Potassium1274 mg

Calcium707 mg

Iron1 mg

Magnesium86 mg

Phosphorus615 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4.7 mcg

Vitamin C1.3 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K4.8 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1 mg

Folate2.8 mcg

Choline93 mg

Caffeine0 mg

Alcohol1.5 g

Water512 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 89. The excerpt below is the record exactly as published.

RIZ A L’AMERICAINE T30IL a pint of milk, then add three tablespoon- fuls of Patna rice, a vanilla stick and four lumps of sugar ; simmer gently for an hour, stirring occasionally. When cooked sufficiently, add one gill of cream, two ounces of raisins and a few sultanas. Put into small marmite pots, and stand on ice until an hour before serving. Then sprinkle on the top a layer of icing sugar, and gratin with salamander. A teaspoonful of whisky should be added to each marmite when served.

Cook this with the app: pantry check, scaling, and the assistant.