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German Rice Pudding
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
450Calories
15 gProtein
73 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein15 g
Carbohydrates73 g
Fiber2.5 g
Sugars42 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol61 mg
Sodium275 mg
Potassium658 mg
Calcium457 mg
Iron2.1 mg
Magnesium58 mg
Phosphorus398 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C18 mg
Vitamin A104 mcg
Vitamin E0.3 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.6 mg
Folate69 mcg
Choline64 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 111. The excerpt below is the record exactly as published.
German Rice Pudding^. 2 oz. Rice, breakfastcupful Bread Crumbs, 2 oz. Sugar, 1 oz. Butter, 3 Eggs, 1 quart of Milk, Essence of Leinon, Raisins
Cook this with the app: pantry check, scaling, and the assistant.