vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple-and-Rice Pudding
From Miss Parloa's kitchen companion, 1887
Serves 6
Serve with hot molasses or sugar sauce.
Presented as published in 1887. 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
252Calories
3 gProtein
62 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories252 kcal
Protein2.9 g
Carbohydrates62 g
Fiber4.3 g
Sugars30 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium393 mg
Potassium305 mg
Calcium26 mg
Iron1.5 mg
Magnesium20 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate68 mcg
Choline12 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 326. The excerpt below is the record exactly as published.
Apple-and-Rice Pudding. Put a teaspoonful of salt into two generous cupfuls of water, and boil a cupful of rice in the water for a quarter 622 MISS PARLOA'S KITCHEN COMPANION. of an hour. Butter a pudding-cloth, and spread the rice on it. Put two quarts of pared and quartered apples
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