vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Honey Rice Pudding No. 1
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
759Calories
15 gProtein
163 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein15 g
Carbohydrates163 g
Fiber3.1 g
Sugars109 g
Total Fat8.7 g
Saturated Fat4.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol115 mg
Sodium124 mg
Potassium773 mg
Calcium290 mg
Iron4.2 mg
Magnesium58 mg
Phosphorus352 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C1.5 mg
Vitamin A98 mcg
Vitamin E0.5 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate153 mcg
Choline117 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 35. The excerpt below is the record exactly as published.
HONEY RICE PUDDING— No. 1 2-3 Cup Rice 1/2 Cup Kbney 1 Egg Pinch Cinnamon 11/2 Cups Milk Yz Cup Raisins Pinch Salt
Cook this with the app: pantry check, scaling, and the assistant.