Cream Rice Pudding

Name: Cream Rice Pudding
Ingredients: two quarts of milk; three tablespoons of granulated sugar; a pinch of salt; a scant cup of rice; a little grated nutmeg

From Cooks in clover, 1889

Serve cold with jelly. Mrs. John Hemion

Presented as published in 1889. 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

1639Calories

70 gProtein

199 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories1639 kcal

Protein70 g

Carbohydrates199 g

Fiber1.2 g

Sugars132 g

Total Fat63 g

Saturated Fat36 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.3 g

Omega-30.2 g

Cholesterol234 mg

Sodium746 mg

Potassium3027 mg

Calcium2423 mg

Iron3.8 mg

Magnesium254 mg

Phosphorus2071 mg

Zinc9.2 mg

Copper0.2 mg

Manganese1 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A624 mcg

Vitamin E1.1 mg

Vitamin K0.1 mcg

Vitamin B61.3 mg

Vitamin B1211 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.7 mg

Niacin (B3)5.8 mg

Folate205 mcg

Choline352 mg

Caffeine0 mg

Water1728 g

As published

This recipe was extracted from Cooks in clover (1889), page 36. The excerpt below is the record exactly as published.

Cream Rice Pudding. — Two quarts of milk, three tablespoons of granulated sugar, a pinch of salt, a scant cup of rice. Wash the rice and put it in the pudding dish; add the milk, salt, sugar, and a little grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.