Caramel Rice Pudding

Name: Caramel Rice Pudding
Ingredients: . well-caramelized sugar; Use Baked rice pudding II and add

From The practical cookbook, 1917

Presented as published in 1917. 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

533Calories

8 gProtein

111 gCarbs

8 gFat

Full nutrition (30 nutrients)

Calories533 kcal

Protein8 g

Carbohydrates111 g

Sugars112 g

Total Fat8.1 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium94 mg

Potassium368 mg

Calcium301 mg

Iron0.1 mg

Magnesium29 mg

Phosphorus246 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline43 mg

Water215 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 13. The excerpt below is the record exactly as published.

Caramel rice pudding. Use Baked rice pudding II and add \ c. well-caramelized sugar

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