vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle of Apple and Rice
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
80Calories
8 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein7.8 g
Carbohydrates9.1 g
Fiber3.3 g
Sugars4.1 g
Total Fat2.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.5 mg
Sodium25 mg
Potassium139 mg
Calcium123 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C32 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate3.3 mcg
Choline13 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 465. The excerpt below is the record exactly as published.
SOUFFLE of Apple and Rice. — Blanch Carolina rice, strain it, and set it to boil in milk, with lemon peel, and a .bit of cinnamon. Let it boil till the rice is dry, then cool it, and raise a rim three inches high round the dish ; haring egged the dish, where it is put to make it stick well. Then egg the rice all over. Fill the dish half way up with a marmalade of apples ; have ready the whites of four eggs beaten to a fine froth, and put them over the marmalade ; then sift X sou 370 sou fine sugar over it
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