Frozen Rice Pudding

Name: Frozen Rice Pudding
Ingredients: 1 C. rice; 1 C. sugar; 1 1/2 qt. milk; 1 T. vanilla; 1 egg; 1 C. figs chopped fine

From Student's manual in household arts, 1915

Presented as published in 1915. 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

2505Calories

62 gProtein

455 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories2505 kcal

Protein62 g

Carbohydrates455 g

Fiber8.8 g

Sugars310 g

Total Fat49 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol175 mg

Sodium570 mg

Potassium2943 mg

Calcium1930 mg

Iron8.6 mg

Magnesium259 mg

Phosphorus1713 mg

Zinc8.4 mg

Copper0.6 mg

Manganese2.3 mg

Vitamin D14 mcg

Vitamin C4.5 mg

Vitamin A484 mcg

Vitamin E1.2 mg

Vitamin K11 mcg

Vitamin B61.4 mg

Vitamin B127.9 mcg

Thiamin (B1)2 mg

Riboflavin (B2)2.2 mg

Niacin (B3)9.9 mg

Folate423 mcg

Choline281 mg

Caffeine0 mg

Water1494 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 58. The excerpt below is the record exactly as published.

Frozen Rice Pudding. i C. rice 1 C. sugar li qt. milk 1 T. vanilla 1 egg 1 C. figs chopped fine

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