Lemon Rice Pudding
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
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
164Calories
8 gProtein
2 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein8.1 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.3 g
Total Fat14 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Cholesterol551 mg
Sodium24 mg
Potassium56 mg
Calcium66 mg
Iron1.4 mg
Magnesium2.6 mg
Phosphorus199 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate74 mcg
Choline418 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 22. The excerpt below is the record exactly as published.
Lemon Rice Pudding. Cook 1 C. rice in 1 qt. milk. When tender, add : Yolks of 3 eggs % T. salt 1/4 C. sugar Grated rind of 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.