Cream Rice Pudding

Name: Cream Rice Pudding
Ingredients: 2 tablespoons cold boiled rice; 3 tablespoons sugar; Yolk 1 egg; 3 tablespoons cornstarch; 2 cups milk; ■J teaspoon vanilla

From Left-overs made palatable, 1902

— Mrs. Robert Ashley.

Presented as published in 1902. 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

599Calories

19 gProtein

86 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories599 kcal

Protein19 g

Carbohydrates86 g

Fiber0.2 g

Sugars61 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol242 mg

Sodium196 mg

Potassium753 mg

Calcium622 mg

Iron0.6 mg

Magnesium60 mg

Phosphorus562 mg

Zinc2.5 mg

Copper0 mg

Manganese0 mg

Vitamin D5.6 mcg

Vitamin C0 mg

Vitamin A221 mcg

Vitamin E0.7 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B123 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.5 mg

Folate25 mcg

Choline226 mg

Caffeine0 mg

Water441 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 15. The excerpt below is the record exactly as published.

CREAM RICE PUDDING 2 tablespoons cold boiled rice 3 tablespoons sugar Yolk 1 egg 3 tablespoons cornstarch 2 cups milk ■J teaspoon vanilla

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