vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheap Rice Pudding
From Modern cookery, in all its branches, 1884
Serves 3
A good dish for the nursery.
Presented as published in 1884. 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
8 gProtein
155 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein8.2 g
Carbohydrates155 g
Fiber7.8 g
Sugars89 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium1045 mg
Calcium94 mg
Iron4.6 mg
Magnesium61 mg
Phosphorus193 mg
Zinc1.1 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate137 mcg
Choline21 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 373. The excerpt below is the record exactly as published.
CHEAP RICE PUDDING. Wash six ounces of rice, mix it with three quarters of a pound of /aisins, tie them in a well-floured cloth, giving them plenty of room to swell ; boil them exactly an hour and three quarters, and serve the pudding with very sweet sauce : this is a nice dish for the nursery. A pound of apples
Cook this with the app: pantry check, scaling, and the assistant.