French Rice Pudding
From Plain cookery recipes, 1908
Presented as published in 1908. 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
2179Calories
41 gProtein
280 gCarbs
106 gFat
Full nutrition (34 nutrients)
Calories2179 kcal
Protein41 g
Carbohydrates280 g
Fiber15 g
Sugars186 g
Total Fat106 g
Saturated Fat57 g
Monounsaturated Fat34 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol488 mg
Sodium373 mg
Potassium1962 mg
Calcium866 mg
Iron8.3 mg
Magnesium146 mg
Phosphorus922 mg
Zinc5.1 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D6.7 mcg
Vitamin C112 mg
Vitamin A319 mcg
Vitamin E3 mg
Vitamin K7.4 mcg
Vitamin B61 mg
Vitamin B123.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.6 mg
Folate261 mcg
Choline410 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 37. The excerpt below is the record exactly as published.
French Rice Pudding* Three ounces castor sugar. Three ounces rice. Three ounces suet. Four ounces raisins. Three ounces candied peel. Two eggs. One pint milk
Cook this with the app: pantry check, scaling, and the assistant.