Frozen Rice Pudding with Compote of Pineapple

Name: Frozen Rice Pudding with Compote of Pineapple
Ingredients: 3/4 cup rice well washed; Yolks 3 eggs; 1 cup cold water; 1/2 cup sugar; 1/2 cup milk; 2 cups whipping cream; 1/2 teaspoon salt

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

2717Calories

31 gProtein

232 gCarbs

185 gFat

Full nutrition (34 nutrients)

Calories2717 kcal

Protein31 g

Carbohydrates232 g

Fiber1.7 g

Sugars107 g

Total Fat185 g

Saturated Fat103 g

Monounsaturated Fat41 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol1048 mg

Sodium1351 mg

Potassium848 mg

Calcium548 mg

Iron7.2 mg

Magnesium81 mg

Phosphorus742 mg

Zinc4.2 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D3.9 mcg

Vitamin C0 mg

Vitamin A233 mcg

Vitamin E1.5 mg

Vitamin K12 mcg

Vitamin B60.6 mg

Vitamin B121.7 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6 mg

Folate382 mcg

Choline448 mg

Caffeine0 mg

Water658 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 67. The excerpt below is the record exactly as published.

FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE 3^ cup rice well washed. Yolks 3 eggs. 1 cup cold water. % cup sugar. \}/2 cups milk. 2 cups whipping cream. ]/i teaspoon salt.

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