vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frozen Rice Pudding
From Miss Parloa's kitchen companion, 1887
Serves 7
Four tablespoonfuls of wine, or one tablespoonful of either lemon or vanilla extract, may be substituted for the orange juice.
Presented as published in 1887. 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
617Calories
8 gProtein
85 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein7.5 g
Carbohydrates85 g
Fiber2 g
Sugars71 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol86 mg
Sodium115 mg
Potassium429 mg
Calcium251 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus204 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C41 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate52 mcg
Choline32 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 336. The excerpt below is the record exactly as published.
Frozen Rice Pudding. This calls for half a cupful of rice, a quart of cold water, three oranges, a quart of milk, a pint of cream, PUDDINGS. 641 two small cupfuls of sugar, and one-eighth of a teaspoon- ful of salt
Cook this with the app: pantry check, scaling, and the assistant.