vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Imperial Rice Pudding (Alternate)
From San Rafael cook book, 1906, 1906
Serves 2
Serve with preserve ginger.
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
726Calories
18 gProtein
56 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein18 g
Carbohydrates56 g
Fiber5.5 g
Sugars33 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium133 mg
Potassium580 mg
Calcium447 mg
Iron1.2 mg
Magnesium49 mg
Phosphorus340 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C65 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate47 mcg
Choline51 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 2 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.
3 tablespoons rice, 1 pt milk, 3 tablespoons sugar, rind 1 lemon, % box gelatine,, 1/2 pint cream. Drop rice into enough cold water to cover it, bring to a boil, then wash rice in cold water. Simmer rice in milk with sugar and lemon rind. When quite tender add gelatine which has been softened in a little milk and set aside to cool. Mix in lightly' 1/2 pint of whipped cream, fill mold and set on ice. Serve with preserve ginger. BANANA CREAM— Mrs. J. K. Armsby. 1 pt. milk, 14 box gelatine,
Cook this with the app: pantry check, scaling, and the assistant.