Boiled Rice Pudding

Name: Boiled Rice Pudding
Ingredients: One and a half teacups boiled rice; one half pint milk; a saltspoonful salt; one-half cup sugar; yolks of three eggs

From Six little cooks, 1910

Presented as published in 1910. 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

748Calories

27 gProtein

113 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories748 kcal

Protein27 g

Carbohydrates113 g

Fiber0 g

Sugars113 g

Total Fat22 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol587 mg

Sodium307 mg

Potassium575 mg

Calcium385 mg

Iron2.7 mg

Magnesium47 mg

Phosphorus543 mg

Zinc3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate71 mcg

Choline484 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 77. The excerpt below is the record exactly as published.

One and a half teacups boiled rice, one half pint milk, a saltspoonful salt, one-half cup sugar, yolks of three eggs

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