Lemon Frosted Rice Pudding

Name: Lemon Frosted Rice Pudding
Ingredients: I quart sweet milk; }i teacup rice; 4 eggs; i large cup of sugar; 2 lemons; salt

From Machias Cook Book, 1899

Presented as published in 1899. 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

1442Calories

34 gProtein

291 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1442 kcal

Protein34 g

Carbohydrates291 g

Fiber6.8 g

Sugars207 g

Total Fat21 g

Saturated Fat6.5 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol744 mg

Sodium294 mg

Potassium658 mg

Calcium191 mg

Iron8.6 mg

Magnesium63 mg

Phosphorus530 mg

Zinc3.7 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D4 mcg

Vitamin C106 mg

Vitamin A322 mcg

Vitamin E2.5 mg

Vitamin K0.7 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)4.1 mg

Folate321 mcg

Choline603 mg

Caffeine0 mg

Water341 g

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 15. The excerpt below is the record exactly as published.

LEMON FROSTED RICE PUDDING. I quart sweet milk, }i teacup rice, 4 eggs, i large cup of sugar, 2 lemons, salt

Cook this with the app: pantry check, scaling, and the assistant.