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Jillian O’NeilKNH 10310/04/13Recipe Analysis AssignmentRecipe #1(Pre-1930)Recipe #2(1970-1980)Recipe #3(Post 1980)Recipe #4(Internet)Name of Recipe “Rice Pudding”“Rice Pudding”“Old-Fashioned Rice Pudding“Rice Pudding” (by: THE FAE)Title Of CookbookThe Baker’s and Cook’s OracleThe Vegetarian EpicurePuddings Custards and FlansSparkPeople RecipesUsed for example as an appetizer, entrée, dessert or otherDessertDessert – “Sweets”DessertBreakfast, DessertWritten before 19301840Written between 1970-19801972Written after 198019902009Found on the internet, date you searched/ found on website, include web address09/10/13 – “Special Collections” at King Library09/12/13 – B.E.S.T. Library09/12/13 – B.E.S.T. Library09/12/13 – Spark Recipes()Ingredients, similar, different to other recipes?Similar: rice, milk, sugar, eggDifferent: melted butter, nutmeg, lemon peel, wineSimilar: rice, milk, sugar, eggDifferent: salt, water, lemon/ orange grind, nutmeg, cloves, heavy cream, vanilla, raisinsSimilar: rice, milk, sugar, eggDifferent: butter, half and half, raisins, vanilla, cinnamon, nutmeg, heavy creamSimilar: milk, egg, Different: Brown Rice, currant, cinnamon, brown sugarIncludes Health Benefits or Nutritional claims?*nonononoIncludes Nutrition Information?*nononoyesUses Standardized recipe format?*noyesyesyesUses narrative procedure?*yesyesyesyesUses Numbered Sequential procedure?*nonononoAccording to the United States Department of Agriculture, a standardized recipe “has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.”Rice Pudding is traditionally a dessert in many countries around the world. Each location has a unique variation while the foundation remains the same – rice, milk, sugar and eggs. The ingredient list and preparation method determines the final outcome of this dessert. Dating back to 1840, rice pudding has been a staple for breakfast, dinner and desserts. White or Arborio rice provides a creamier consistency where as brown rice provides a coarse, nuttier texture. The dairy choice also creates a varied, thick or thin outcome – cream, whole milk or evaporated cream. Sweeteners are added based on culture influences – sugar, honey, brown sugar, condensed milk or syrups. Flavorings and spices also can vary based on culture influences – ginger, cinnamon, nutmeg, cloves, raisins, vanilla, currant, orange and lemon grind. Lastly, eggs are important for thickness and flavor. In 1840, The Baker’s and Cook’s Oracle was published and included the recipe titled “Rice Pudding.” This dessert has the four major ingredients – rice, milk, sugar and egg. In comparison to other recipes, it contains melted butter, nutmeg, lemon peel and wine. This recipe is simple and doesn’t include specific measurements. It states to “boil as much as you want” and to “bake” but doesn’t include time or temperature. The recipe suggests eating it with butter, sugar and wine. This recipe does not contain health benefits, nutritional claims or nutritional information. Although it does not use the standardized recipe format or numbered sequential procedure, it does use the narrative procedure. In 1972, The Vegetarian Epicure was published and included the recipe also titled “Rice Pudding.” Used as a dessert or “sweets,” this recipe of rice pudding includes the four major ingredients in addition to salt, water, lemon and orange grinds, nutmeg, cloves, heavy cream, vanilla and raisins. In this recipe, the rice is cooked first and simmered with milk, lemon, nutmeg, and ground cloves until the rice is tender. Once it is cooled, the other ingredients are added and it is also put in a buttered dish to bake. This time, it will cook at about 300°F to 325°F for 2 to 3 hours – or until it is “nicely browned on top.” It is served hot or cold with a cream or custard sauce. This recipe does not include health befits, nutritional claims, nutritional information or a numbered sequential procedure. It does, however, use the standardized recipe format and narrative procedure. In 1990, Pudding Custards and Flans was published, including the recipe “Old-Fashioned Rice Pudding.” This dessert recipe includes the four major ingredients as well as butter, half and half, raisins, vanilla, cinnamon, nutmeg, and heavy cream. The ingredients are combined and placed in a buttered baking dish. Then, it is baked at 350°F for 2.5 to 3 hours. It is recommended to be served – warm or chilled – with a glass of cold heavy cream. This recipe does not include health befits, nutritional claims, nutritional information or a numbered sequential procedure; however, it does follow the standardized recipe format and narrative procedure. In 2009, The FAE uploaded a recipe titled “Rice Pudding” to . This simple recipe can be used for breakfast or as a dessert. This recipe includes the traditional milk and egg in addition to brown rice, currant, cinnamon, and brown sugar. It is suggested to mix all the ingredients together and then heat on the stovetop until the mixture is of a thick consistency. This recipe includes nutrition information as well as uses a standardized recipe format and narrative procedure. As for nutritional information, one serving of this recipe is 277.2 calories, 2.9g fat, 57.4 mg cholesterol, 129 mg sodium, 49.7g carbohydrates, 2.9g dietary fiber and 12.4g of protein. It doesn’t include health benefits, nutritional claims or a numbered sequential procedure. Over time, it appears that the four major ingredients remained the same – rice, milk, sugar and egg. The flavoring and spices added to the recipe made each unique and individualized. I am very interested in recipe and product development. My current internship, with The Nutrition Twins, involved recipe development and nutritional analysis. I would love to have this as a career path option. In addition, creating my own recipe book, database or cooking show is an additional future aspiration. I have grown up “developing recipes” with my mother and I would enjoy sharing those recipes with others. If I were to work for a food company, I would prefer to work in the recipe development department. ................
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