vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Country Rice Pudding
From The Swedish, French, American cook book, 1918
Serves 3
Serve hot or cold.
Presented as published in 1918. 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
523Calories
15 gProtein
52 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein15 g
Carbohydrates52 g
Fiber0.2 g
Sugars37 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol99 mg
Sodium164 mg
Potassium676 mg
Calcium530 mg
Iron0.8 mg
Magnesium56 mg
Phosphorus455 mg
Zinc2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D3.9 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate43 mcg
Choline73 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 558. The excerpt below is the record exactly as published.
Country Rice Pudding Pouding au Riz a la Paysanne Take five tablespoons rice, five cups of milk, four tablespoons sugar, one tablespoon vanilla, a small pinch of salt. Put on stove with a tight cover, let simmer slowly about half hour, then add half cup cream — if at hand, if not put a little butter on top, sprinkle with a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.