vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Rice Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
813Calories
13 gProtein
143 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories813 kcal
Protein13 g
Carbohydrates143 g
Fiber2.1 g
Sugars101 g
Total Fat23 g
Saturated Fat4.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1274 mg
Potassium774 mg
Calcium344 mg
Iron2.4 mg
Magnesium57 mg
Phosphorus345 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C1.5 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.7 mg
Folate104 mcg
Choline51 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 41. The excerpt below is the record exactly as published.
Caramel Rice Pudding ¥Y% cupful rice 1 teaspoonful salt lg teaspoonful lemon extract 2 cupfuls milk 3 eggs Yq cupful sultana raisins 2 tablespoonfuls Crisco 2 tablespoonfuls powdered sugar Y% cupful granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.