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

Recipe by 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

1963Calories

76 gProtein

270 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories1963 kcal

Protein76 g

Carbohydrates270 g

Fiber2.3 g

Sugars132 g

Total Fat64 g

Saturated Fat37 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.4 g

Omega-30.2 g

Cholesterol234 mg

Sodium750 mg

Potassium3129 mg

Calcium2448 mg

Iron7.7 mg

Magnesium276 mg

Phosphorus2173 mg

Zinc10 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A624 mcg

Vitamin E1.2 mg

Vitamin K0.2 mcg

Vitamin B61.5 mg

Vitamin B1211 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2.8 mg

Niacin (B3)9.5 mg

Folate410 mcg

Choline357 mg

Caffeine0 mg

Water1738 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.