vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Rice Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
640Calories
13 gProtein
127 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein13 g
Carbohydrates127 g
Fiber2.5 g
Sugars54 g
Total Fat8.5 g
Saturated Fat4.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol147 mg
Sodium84 mg
Potassium269 mg
Calcium135 mg
Iron4.7 mg
Magnesium46 mg
Phosphorus251 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.3 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate227 mcg
Choline127 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 75. The excerpt below is the record exactly as published.
Boiled Rice Pudding Wash and drain 2 small cups rice and cook with plenty water in a double boiler. When done the water should be all absorbed and the grains very large. Add a mixture made of 3 well-beaten eggs, 1 cup sugar, 1 cup milk, a little salt and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.