Cup Rice Puddings

Name: Cup Rice Puddings
Ingredients: Five ounces of rice; one quart milk; half an ounce butter; two eggs; strips of citron; powdered sugar; lemon or vanilla

From Soups, savouries, sweets, with a chapter on breads, 1889

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

1245Calories

55 gProtein

159 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1245 kcal

Protein55 g

Carbohydrates159 g

Fiber1.8 g

Sugars47 g

Total Fat53 g

Saturated Fat22 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.2 g

Omega-30.2 g

Cholesterol522 mg

Sodium521 mg

Potassium1766 mg

Calcium1297 mg

Iron7.9 mg

Magnesium164 mg

Phosphorus1348 mg

Zinc6.9 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A472 mcg

Vitamin E1.7 mg

Vitamin K0.4 mcg

Vitamin B61 mg

Vitamin B126.2 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)7 mg

Folate374 mcg

Choline476 mg

Caffeine0 mg

Water954 g

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 34. The excerpt below is the record exactly as published.

Five ounces of rice ; one quart milk ; half an ounce butter ; two eggs ; strips of citron ; powdered sugar ; lemon or vanilla

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