Lemon Rice Pudding

Name: Lemon Rice Pudding
Ingredients: Boil a cup of rice until soft; grated rind of i lemon; j-olks of 2 eggs; little more than 1 pint of milk; a pinch of salt

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

969Calories

30 gProtein

174 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories969 kcal

Protein30 g

Carbohydrates174 g

Fiber5.1 g

Sugars26 g

Total Fat17 g

Saturated Fat9.4 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol58 mg

Sodium196 mg

Potassium1073 mg

Calcium675 mg

Iron8.2 mg

Magnesium110 mg

Phosphorus712 mg

Zinc4 mg

Copper0.4 mg

Manganese2 mg

Vitamin D4.7 mcg

Vitamin C53 mg

Vitamin A157 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8 mg

Folate421 mcg

Choline102 mg

Caffeine0 mg

Water539 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 7. The excerpt below is the record exactly as published.

Lemon Rice Pudding. Boil a cup of rice until soft, put in dish and add grated rind of i lemon, j-olks of 2 eggs, little more than 1 pint of milk and a pinch of salt

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