vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Rice Pudding, without Milk or Eggs
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. 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
164Calories
3 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein3.2 g
Carbohydrates36 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.4 mg
Potassium95 mg
Calcium20 mg
Iron2.1 mg
Magnesium14 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate98 mcg
Choline2.5 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 83. The excerpt below is the record exactly as published.
Boiled Rice Pudding, without Milk or Eggs. Six ounces of rice, and two ounces of currants
Cook this with the app: pantry check, scaling, and the assistant.