vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate and Rice Pudding
From Lowney's cook book, 1907
Serves 3
Milk may be substituted for the beaten cream if a less rich pudding is desired.
Presented as published in 1907. 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
719Calories
12 gProtein
95 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein12 g
Carbohydrates95 g
Fiber2.3 g
Sugars53 g
Total Fat41 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol121 mg
Sodium182 mg
Potassium601 mg
Calcium396 mg
Iron3.9 mg
Magnesium70 mg
Phosphorus251 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C9.7 mg
Vitamin A251 mcg
Vitamin E1.9 mg
Vitamin K1.9 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate35 mcg
Choline30 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 85. The excerpt below is the record exactly as published.
CHOCOLATE AND RICE PUDDING Plate VI. For Recipe see page 215 COCOA FRUIT PUDDING Plate VII. For Recipe see page 215 CHOCOLATE CREAM PIE Plate VIII. For Recipe see page 240 DESSERTS 215 Chocolate and Rice Pudding 4 tablespoons rice ^ cup sugar 2 cups milk ^ cup Lowney's Always Ready 1 teaspoon salt Chocolate Powder, or 2 tablespoons butter 2 squares Lowney's Premium 1 teaspoon vanilla Chocolate I cup beaten cream | cup seeded raisins 2 egg whites
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