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Lemon Rice Pudding

Name: Lemon Rice Pudding
Yield: 2 servings
Ingredients: one-half cupful of rice; one pint of milk; one-half cupful of sugar; the yolks of two eggs; the grated peel of one lemon; the whites of eggs; the juice of one lemon

From The national course in home economics, 1917

Serves 2

Presented as published in 1917. 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

607Calories

20 gProtein

106 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories607 kcal

Protein20 g

Carbohydrates106 g

Fiber2.1 g

Sugars65 g

Total Fat13 g

Saturated Fat6.2 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol215 mg

Sodium168 mg

Potassium607 mg

Calcium357 mg

Iron3.2 mg

Magnesium53 mg

Phosphorus408 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.3 mcg

Vitamin C46 mg

Vitamin A158 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.2 mg

Folate141 mcg

Choline198 mg

Caffeine0 mg

Water362 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 192. The excerpt below is the record exactly as published.

LEMON RICE PUDDING. For a small pudding cook one-half cupful of rice, add one pint of milk, one-half cupful of sugar, the yolks of two eggs and the grated peel of one lemon. Bake in a quick oven. When done beat the whites of eggs to a stiff froth and add sugar sufficient to thicken, and the juice of one lemon

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