vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Rice Pudding
From The household cook book, 1902
Serves 3
Serve with a thin boiled custard for sauce.
Presented as published in 1902. 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
691Calories
20 gProtein
122 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein20 g
Carbohydrates122 g
Fiber0.8 g
Sugars75 g
Total Fat14 g
Saturated Fat5.7 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol329 mg
Sodium184 mg
Potassium428 mg
Calcium264 mg
Iron4 mg
Magnesium44 mg
Phosphorus397 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.7 mg
Folate176 mcg
Choline277 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 250. The excerpt below is the record exactly as published.
COCOANUT RICE PUDDING— Soak 1 cup of rice in water 3 hours, then add 1 pint of milk and cook gently until it is tender; beat 5 eggs and 1 cup of white sugar together, add another pint of milk, a little salt and the rice, mix well, flavor with lemou
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