vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ground Rice Pudding
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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
467Calories
24 gProtein
46 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein24 g
Carbohydrates46 g
Fiber0.4 g
Sugars24 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium258 mg
Potassium833 mg
Calcium635 mg
Iron2.1 mg
Magnesium71 mg
Phosphorus624 mg
Zinc3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.7 mg
Folate89 mcg
Choline235 mg
Caffeine0 mg
Water471 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 94. The excerpt below is the record exactly as published.
Ground Rice Pudding.' — Rub one ounce of the rice quite smooth in a very little cold milk, then pour on it a pint of boiling milk, stirring it well together; add sugar and flavouring to taste; one egg
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