Savoury Baked Rice
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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
646Calories
39 gProtein
14 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories646 kcal
Protein39 g
Carbohydrates14 g
Fiber0 g
Sugars12 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol320 mg
Sodium850 mg
Potassium515 mg
Calcium1070 mg
Iron1 mg
Magnesium63 mg
Phosphorus826 mg
Zinc5.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A490 mcg
Vitamin E1.4 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate46 mcg
Choline190 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 40. The excerpt below is the record exactly as published.
beaten eggs, and milk to make it of the consistency of cream. Bake in shallow buttered dish till crisp and brown. Cheese Darioles. Make some dariole shapes from good short paste, fill up with the following mixture, and bake in a quick oven till browned. Yolks of two eggs_, white of one, a spoonful of melted butter or cream, two spoonfuls of grated cheese, pinch of potash, pepper and salt, mix together. Savoury Baked Rice. Cree a cupful of whole rice until tender, mix with it half a pint of milk, a beaten ^%^y pinch of cayenne, and a little salt, and some stale grated cheese of good flavour
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