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Lemon Rice Pudding

Name: Lemon Rice Pudding
Yield: 4 servings
Ingredients: a cup of well washed rice; a quart of milk; the beaten yolks of three eggs; the juice and grated rind of two lemons; eight tablespoonfuls of sugar; a pinch of salt; add a little milk if too thick

From The Rural cook book, 1907

Serves 4

Should be thicker than boiled custard.

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

545Calories

18 gProtein

77 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein18 g

Carbohydrates77 g

Fiber2 g

Sugars38 g

Total Fat19 g

Saturated Fat4.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium2521 mg

Potassium487 mg

Calcium327 mg

Iron2.2 mg

Magnesium44 mg

Phosphorus305 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2.3 mcg

Vitamin C27 mg

Vitamin A78 mcg

Vitamin E2.4 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.2 mg

Folate108 mcg

Choline48 mg

Caffeine0 mg

Water284 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 50. The excerpt below is the record exactly as published.

Lemon Rice Pudding. — Boil a cup of well washed rice in a quart of milk until very soft. Add to ii while hot the beaten yolks of three eggs, the juice and grated rind of two lemons, eight tablespoonfuls of sugar THE RURAL COOK BOOK. 67 and a pinch of salt

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