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Cold Rice Pudding
From Around-the-world cook book, 1913
Serves 4
With a quarter of a pound of rice, this should be enough for 8 or 10 persons.
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
107Calories
2 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein2 g
Carbohydrates23 g
Fiber0.4 g
Sugars0.2 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol2.6 mg
Sodium1.6 mg
Potassium35 mg
Calcium8.2 mg
Iron1.2 mg
Magnesium7.3 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate65 mcg
Choline1.6 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 72. The excerpt below is the record exactly as published.
COLD RICE PUDDING Rice, 1/4 pound, Butter, 1 teaspoon, Vanilla bean, 1 pod. Preserved peaches or apricots, Whipped cream. Salt and milk
Cook this with the app: pantry check, scaling, and the assistant.