vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Imperial Rice Pudding
From San Rafael cook book, 1906, 1906
Serves 4
Presented as published in 1906. 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
644Calories
11 gProtein
92 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein11 g
Carbohydrates92 g
Fiber0.5 g
Sugars72 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol82 mg
Sodium249 mg
Potassium367 mg
Calcium272 mg
Iron1 mg
Magnesium32 mg
Phosphorus245 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate52 mcg
Choline35 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 58. The excerpt below is the record exactly as published.
IMPERIAL RICE PUDDING— Miss O. A. Gordon. In a double boiler put three cupfuls milk, and half a cupful well 130 LIGHT DESSERT washed rice, cover and cook until milk is absorbed, adding a quarter of a teaspoon of salt, when it is half done, add one cupful sugar, one- third of a box of gelatine, soaked in one-half cup of cold water, stir gently until dissolved, set aside until rice is cold, and beginning to thicken , add a teaspoon of vanilla, one-quarter cup of sherry, one-half cup cut candied fruit, one cup thick cream
Cook this with the app: pantry check, scaling, and the assistant.