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English Rice Pudding with Fruit
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Presented as published in 1907. 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
641Calories
10 gProtein
169 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein9.7 g
Carbohydrates169 g
Fiber22 g
Sugars102 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium38 mg
Potassium1920 mg
Calcium431 mg
Iron4.2 mg
Magnesium121 mg
Phosphorus269 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C536 mg
Vitamin A63 mcg
Vitamin E2 mg
Vitamin K4 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.6 mg
Folate130 mcg
Choline43 mg
Caffeine0 mg
Water455 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 72. The excerpt below is the record exactly as published.
ENGLISH RICE PUDDING with Fruit. ,^'?"° ""^^ "''""'^ ^°- 559. without the fruit, add the grated rind and juice of three lemons or oranges, a little less of the milk, a pinch of salt. , , , , , J . . Separate the eggs, add the whites beaten to a ounces 01 crushed brown almonds, two ounces 01 . ., , . , ^ . t . , . , c , uotn, and steam as usual. Serve with lemon or Prepare a firm rice custard and add four ounces of sultanas, four ounces of currants, two orange cream sauce. orange peel, and two ounces of citron peel
Cook this with the app: pantry check, scaling, and the assistant.