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Apple and Rice Flour Puddings

Name: Apple and Rice Flour Puddings
Yield: 1 servings
Ingredients: 1 Cup Milk; 14 Cup Cold Water; 3 Tablespoons Rice Flour; 2 Tart Apples; 2 Tablespoons Maple Syrup; 2 Teaspoons Butter; 1/2 Teaspoon Vanilla

From The bride's cook book, 1915

Serves 1

Presented as published in 1915. 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

339Calories

10 gProtein

56 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories339 kcal

Protein9.6 g

Carbohydrates56 g

Fiber0.1 g

Sugars36 g

Total Fat15 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol50 mg

Sodium102 mg

Potassium471 mg

Calcium344 mg

Iron0.1 mg

Magnesium44 mg

Phosphorus271 mg

Zinc1.9 mg

Copper0.1 mg

Manganese1.4 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.6 mg

Folate3.8 mcg

Choline44 mg

Caffeine0 mg

Water292 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 38. The excerpt below is the record exactly as published.

APPLE AND RICE FLOUR PUD- DINGS 1 Cup Milk 14 Cup Cold Water 3 Tablespoons Rice Flour 2 Tart Apples 2 Tablespoons Maple Syrup 2 Teaspoons Butter 1/2 Teaspoon Vanilla

Cook this with the app: pantry check, scaling, and the assistant.