vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
KIOE Pudding Without Eggs
From The new home cook book, 1896
Serves 5
If properly done, this pudding is delicious.
Presented as published in 1896. 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
501Calories
15 gProtein
85 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein15 g
Carbohydrates85 g
Fiber1.8 g
Sugars67 g
Total Fat13 g
Saturated Fat7.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol47 mg
Sodium157 mg
Potassium819 mg
Calcium508 mg
Iron1.3 mg
Magnesium61 mg
Phosphorus442 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.7 mcg
Vitamin C0.7 mg
Vitamin A125 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate42 mcg
Choline74 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new home cook book (1896), page 77. The excerpt below is the record exactly as published.
KIOE PUDDING WITHOUT EGGS. Mrs. C. H. Wheeler, and others. Two quarts of milk, half a teacup of rice, a little less than a teacup of sugar, the same quantity of raisins, a tea- spoon of cinnamon or allspice
Cook this with the app: pantry check, scaling, and the assistant.