Riz' a rimperatrice
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
1640Calories
35 gProtein
228 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories1640 kcal
Protein35 g
Carbohydrates228 g
Fiber2.4 g
Sugars67 g
Total Fat66 g
Saturated Fat39 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.4 g
Cholesterol415 mg
Sodium216 mg
Potassium997 mg
Calcium596 mg
Iron8.9 mg
Magnesium103 mg
Phosphorus732 mg
Zinc4.3 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0.9 mcg
Vitamin C3.5 mg
Vitamin A583 mcg
Vitamin E2.4 mg
Vitamin K5.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.9 mg
Folate446 mcg
Choline50 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.
Riz' a rimperatrice. Make a custard, flavoured with noyeau ; and boil some rice, and when the rice is thoroughly cooked and quite dry, mix in the custard and a couple of tablespoonfuls of apricot jam, and half a pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.