Cream of Rice Pudding
From A text-book of cooking, 1915
One half cupful of raisins may be added, and nutmeg may be substituted for lemon rind.
Presented as published in 1915. 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
1319Calories
39 gProtein
224 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1319 kcal
Protein39 g
Carbohydrates224 g
Fiber6.5 g
Sugars149 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol117 mg
Sodium1545 mg
Potassium1646 mg
Calcium1293 mg
Iron4.3 mg
Magnesium146 mg
Phosphorus1093 mg
Zinc5.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D9.4 mcg
Vitamin C65 mg
Vitamin A313 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.9 mg
Folate211 mcg
Choline183 mg
Caffeine0 mg
Water910 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 44. The excerpt below is the record exactly as published.
CREAM OF RICE PUDDING 4 cupfuls milk $ teaspoonful salt J cupful rice J cupful sugar Grated rind of $ lemon
Cook this with the app: pantry check, scaling, and the assistant.