Ground Rice Pudding

Name: Ground Rice Pudding
Ingredients: 8 ounces of ground rice; 3 pints of milk; 1 ounce of butter; 4 ounces of sugar; a pinch of allspice; one of salt; 2 or 3 eggs

From English and French cookery, 1890

Presented as published in 1890. 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

1457Calories

60 gProtein

181 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories1457 kcal

Protein60 g

Carbohydrates181 g

Fiber0 g

Sugars184 g

Total Fat80 g

Saturated Fat30 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.5 g

Omega-30.2 g

Cholesterol614 mg

Sodium702 mg

Potassium2339 mg

Calcium1860 mg

Iron1.8 mg

Magnesium187 mg

Phosphorus1680 mg

Zinc7.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D16 mcg

Vitamin C0 mg

Vitamin A628 mcg

Vitamin E1.8 mg

Vitamin K0.3 mcg

Vitamin B61.1 mg

Vitamin B128.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.6 mg

Folate47 mcg

Choline554 mg

Caffeine0 mg

Water1369 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 72. The excerpt below is the record exactly as published.

Ground Rice Pudding. — Mix in a saucepan 8 ounces of ground 83 ENGLISH AND FRENCH COOKERY, rice, 3 pints of milk, 1 ounce of butter, 4 ounces of sugar, a pinch of allspice, and one of salt, stir over the fire until the batter boils. Beat up 2 or 3 eggs

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