Frozen Rice Pudding

Name: Frozen Rice Pudding
Ingredients: one-half cup of rice; one quart of milk; one cup of sugar; the yolks of three eggs; one pint of thick cream

From The home science cook book, 1902

Presented as published in 1902. 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

3454Calories

56 gProtein

336 gCarbs

213 gFat

Full nutrition (34 nutrients)

Calories3454 kcal

Protein56 g

Carbohydrates336 g

Fiber1.2 g

Sugars248 g

Total Fat213 g

Saturated Fat119 g

Monounsaturated Fat47 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol1150 mg

Sodium498 mg

Potassium2078 mg

Calcium1578 mg

Iron5.3 mg

Magnesium169 mg

Phosphorus1552 mg

Zinc7.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A506 mcg

Vitamin E1.9 mg

Vitamin K12 mcg

Vitamin B61.1 mg

Vitamin B126.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)5 mg

Folate279 mcg

Choline597 mg

Caffeine0 mg

Water1168 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.

Frozen Rice Pudding. Cook one-half cup of rice with one quart of milk in a double boiler for one hour or more, add one cup of sugar, a speck of salt, cool, flavor, and freeze. When half frozen add one pint of thick cream whipped with Desserts. 191 one-fourth cup of sugar. The yolks of three eggs

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