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Honey Rice Pudding No. 2
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
511Calories
15 gProtein
88 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein15 g
Carbohydrates88 g
Fiber0.8 g
Sugars52 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol44 mg
Sodium726 mg
Potassium630 mg
Calcium467 mg
Iron2.1 mg
Magnesium56 mg
Phosphorus423 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C3.7 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate104 mcg
Choline69 mg
Caffeine0 mg
Water340 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 Clean and boil the rice in salted water (makes 2 cups boiled). Mix all the in- gredients in the order given, except the cinnamon. Put into a buttered baking dish, sprinkle with the spice, and bake in~ a moderate oven until thick and brown. Serve cold. HONEY RICE PUDDING— No. 2 3 Cups Milk Y2 Cup Rice 4 Tablespoons Honey Yz Teaspoon Salt
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