A Simple Rice Pudding
From Council cook book, 1908
Presented as published in 1908. 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
721Calories
34 gProtein
72 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein34 g
Carbohydrates72 g
Fiber0.4 g
Sugars48 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium373 mg
Potassium1508 mg
Calcium1209 mg
Iron1.4 mg
Magnesium125 mg
Phosphorus1023 mg
Zinc4.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.4 mg
Folate77 mcg
Choline175 mg
Caffeine0 mg
Water865 g
As published
This recipe was extracted from Council cook book (1908), page 34. The excerpt below is the record exactly as published.
A Simple Rice Pudding. One quart milk, three tablespoons rice; sugar, vanilla, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.