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A Common Rice Pudding
From Modern cookery, in all its branches, 1884
Serves 2
Further instructions are likely cut off.
Presented as published in 1884. 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
603Calories
22 gProtein
91 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein22 g
Carbohydrates91 g
Fiber1.1 g
Sugars24 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium829 mg
Calcium623 mg
Iron3.7 mg
Magnesium79 mg
Phosphorus590 mg
Zinc3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.1 mg
Folate196 mcg
Choline92 mg
Caffeine0 mg
Water439 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 384. The excerpt below is the record exactly as published.
A COMMON RICE PUDDING. Throw six ounces of rice into plenty of cold water, and boil it gently from eight to ten minutes ; drain it well in a sieve or strainer, and put it into a clean saucepan with a quart of milk
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