Milk of Almond Rice Pudding

Name: Milk of Almond Rice Pudding
Ingredients: % cup rice; 2 cups boiling water; 1 teaspoon salt; Rind of 14 lemon; 4 drops almond extract; 1 cup blanched almonds; 2 tablespoons cream; % cup powdered sugar

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1801Calories

43 gProtein

251 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories1801 kcal

Protein43 g

Carbohydrates251 g

Fiber25 g

Sugars73 g

Total Fat77 g

Saturated Fat11 g

Monounsaturated Fat43 g

Polyunsaturated Fat17 g

Omega-30 g

Cholesterol30 mg

Sodium3422 mg

Potassium1334 mg

Calcium717 mg

Iron41 mg

Magnesium405 mg

Phosphorus815 mg

Zinc5.5 mg

Copper1.6 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E33 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)16 mg

Folate400 mcg

Choline89 mg

Caffeine0 mg

Water506 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 34. The excerpt below is the record exactly as published.

MILK OF ALMOND RICE PUDDING % cup rice 4 drops almond extract 2 cups boiling water 1 cup blanched almonds 1 teaspoon salt 2 tablespoons cream Rind of 14 lemon % cup powdered sugar

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