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Delicate Rice Pudding

Name: Delicate Rice Pudding
Yield: 3 servings
Ingredients: Wash four tablespoonfuls of rice; and cook in a quart of milk; add one heaping tablespoonful of butter; one-half cup sugar; one-half teaspoonful salt; add the beaten yolks of four eggs; the grated rind of a lemon

From The New century cook book, 1899

Serves 3

Recipe by Gertrude Webster.

Presented as published in 1899. 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

483Calories

20 gProtein

64 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein20 g

Carbohydrates64 g

Fiber1.1 g

Sugars50 g

Total Fat21 g

Saturated Fat8.2 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol297 mg

Sodium609 mg

Potassium644 mg

Calcium451 mg

Iron2 mg

Magnesium53 mg

Phosphorus483 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D4.5 mcg

Vitamin C18 mg

Vitamin A211 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B122.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1 mg

Folate69 mcg

Choline256 mg

Caffeine0 mg

Water369 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 133. The excerpt below is the record exactly as published.

Delicate Rice Pudding. Wash four tablespoonfuls of rice and cook in a quart of milk until very soft, take from the fire, add one heaping tablespoonful of butter, one-half cup sugar and one-half teaspoonful salt; when cool add the beaten yolks of four eggs and the grated rind of a lemon

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