vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Rice Pudding
From Soyer's standard cookery, 1912
Serves 4
Serve hot or cold.
Presented as published in 1912. 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
619Calories
17 gProtein
109 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein17 g
Carbohydrates109 g
Fiber0.6 g
Sugars75 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium168 mg
Potassium487 mg
Calcium342 mg
Iron2.7 mg
Magnesium47 mg
Phosphorus394 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate122 mcg
Choline193 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 177. The excerpt below is the record exactly as published.
Caramel Rice Pudding. INGREDIENTS. — For the caramel : eight ounces of loaf sugar, one-half pint of water. For the pudding: six ounces of rice, two pints of milk, two tablespoonfuls of castor sugar, four eggs, vanilla essence
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