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Mahalibiyye (Rice Pudding)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
189Calories
9 gProtein
25 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein9.1 g
Carbohydrates25 g
Fiber2.8 g
Sugars1.5 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol189 mg
Sodium82 mg
Potassium147 mg
Calcium110 mg
Iron1.3 mg
Magnesium18 mg
Phosphorus151 mg
Zinc1.1 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A89 mcg
Vitamin E0.7 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline152 mg
Caffeine0 mg
Water64 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 58. The excerpt below is the record exactly as published.
Mahalibiyye. (Rice Pudding.) Make a rich pudding of rice flour, milk, and eggs, seasoned with plenty of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.