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Boiled Rice Pudding No. 2
From Original White House Cookbook, 1887
Serves 6
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
143Calories
2 gProtein
37 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein1.8 g
Carbohydrates37 g
Fiber1.8 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium291 mg
Calcium26 mg
Iron1 mg
Magnesium16 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline4.7 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 263. The excerpt below is the record exactly as published.
OILED RICE PUDDING. No. 2. Wash two teacupfuls of rice and soak it in water for half an hour ; then turn off the water and mix the rice with half a pound of raisins stoned and cut in halves ; add a little salt
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