Almond Rice Pudding
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
1241Calories
26 gProtein
205 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories1241 kcal
Protein26 g
Carbohydrates205 g
Fiber9.2 g
Sugars50 g
Total Fat34 g
Saturated Fat2.7 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.5 g
Cholesterol0 mg
Sodium1176 mg
Potassium674 mg
Calcium213 mg
Iron10 mg
Magnesium209 mg
Phosphorus525 mg
Zinc3.8 mg
Copper1 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.8 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 16. The excerpt below is the record exactly as published.
one-half cup almonds; put with one cup well washed rice, one-fourth cup sugar, one-half teaspoon salt, into three cups hot milk
Cook this with the app: pantry check, scaling, and the assistant.