vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Rice Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 7
Presented as published in 1907. 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
631Calories
10 gProtein
128 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein10 g
Carbohydrates128 g
Fiber1.6 g
Sugars126 g
Total Fat18 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol27 mg
Sodium29 mg
Potassium146 mg
Calcium108 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C24 mg
Vitamin A23 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate4.7 mcg
Choline14 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 50. The excerpt below is the record exactly as published.
Lemon Riee Pudding1. Simmer 30ZS. of whole rice in a pint of milk till quite soft. Then add 30ZS. loaf sugar, 2ozs. butter, the peel of a lemon grated and the juice, and yolks of four eggs. Beat up the four whites with powdered sugar
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