Cream Rice Pudding
From New Delineator recipes., 1929
One-half cup of raisins may be added if desired.
Presented as published in 1929. 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
762Calories
34 gProtein
85 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein34 g
Carbohydrates85 g
Fiber0.7 g
Sugars60 g
Total Fat32 g
Saturated Fat19 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium1539 mg
Potassium1506 mg
Calcium1212 mg
Iron1.5 mg
Magnesium127 mg
Phosphorus1026 mg
Zinc4.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.4 mg
Folate78 mcg
Choline176 mg
Caffeine0 mg
Water863 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 70. The excerpt below is the record exactly as published.
CREAM RICE PUDDING 3 tablespoons rice ^2 teaspoon salt I tablespoon sugar ^ teaspoon cinnamon or nut- I quart milk
Cook this with the app: pantry check, scaling, and the assistant.