vegetarianpescatariansoy-freefish-freeshellfish-free
Steamed Rice Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
Presented as published in 1892. 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
546Calories
23 gProtein
59 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein23 g
Carbohydrates59 g
Fiber3.5 g
Sugars33 g
Total Fat25 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol262 mg
Sodium362 mg
Potassium613 mg
Calcium399 mg
Iron3.2 mg
Magnesium92 mg
Phosphorus463 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E5.6 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.4 mg
Folate89 mcg
Choline52 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1269. The excerpt below is the record exactly as published.
three well beaten eggs, and turn it into a well-oiled mould. Cover it, and steam it by placing it on a plate turned upsidf" down in a saucepan with about three inches of water round it. ^^^lilst it is steaming, blanch two ounces of sweet almonds, cut them into shreds, and throw them into cold water to preserve their colour. Turn the pudding out upon a dish, stick the almonds all over it, and pour round it a pint and a half of nicely-flavoured custard
Cook this with the app: pantry check, scaling, and the assistant.