A Delicate Baked Rice Pudding
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
This pudding is delicious when perfectly made and baked, especially eaten cold in summer.
Presented as published in 1895. 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
1658Calories
61 gProtein
236 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories1658 kcal
Protein61 g
Carbohydrates236 g
Fiber2.9 g
Sugars188 g
Total Fat55 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol205 mg
Sodium2997 mg
Potassium2977 mg
Calcium2145 mg
Iron3.3 mg
Magnesium234 mg
Phosphorus1833 mg
Zinc8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D16 mcg
Vitamin C1.1 mg
Vitamin A546 mcg
Vitamin E1 mg
Vitamin K1.7 mcg
Vitamin B61.2 mg
Vitamin B129.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)4.5 mg
Folate130 mcg
Choline312 mg
Caffeine0 mg
Water1517 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 57. The excerpt below is the record exactly as published.
A Delicate Baked Rice Pudding. 5 tablespoons rice 3]^ pints milk 6 tablespoons sugar i teaspoon salt j4 cup raisins Fl avor with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.