Souffle of Ground Rice

Name: Souffle of Ground Rice
Ingredients: two ounces of ground rice; a pint of milk; the yolks of four eggs; half a pound of sugar; two ounces of butter; a pinch of salt; the whites of eight eggs

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

May be flavored with essence.

Presented as published in 1890. 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

2024Calories

92 gProtein

253 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories2024 kcal

Protein92 g

Carbohydrates253 g

Fiber0 g

Sugars252 g

Total Fat120 g

Saturated Fat28 g

Monounsaturated Fat25 g

Polyunsaturated Fat12 g

Omega-30.3 g

Cholesterol2423 mg

Sodium1045 mg

Potassium1574 mg

Calcium946 mg

Iron11 mg

Magnesium132 mg

Phosphorus1691 mg

Zinc9.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A1116 mcg

Vitamin E6.5 mg

Vitamin K1.8 mcg

Vitamin B61.3 mg

Vitamin B128 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)3.4 mg

Niacin (B3)1 mg

Folate282 mcg

Choline1851 mg

Caffeine0 mg

Water896 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 24. The excerpt below is the record exactly as published.

SOUFFLE OF GROUND RICE. Put two ounces of ground rice into a clean stew-pan with a pint of milk, and boil them until quite thick, keeping them constantly stirred to prevent their burn- ing, add to it the yolks of four eggs, half a pound of sugar, two ounces of butter, and a pinch of salt, stir the whole well together and set it aside to cool, when vou want to bake it, whisk up the whites of eight eggs

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