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Oriental Pudding
From The Henderson cook book, 1914
Serves 6
Presented as published in 1914. 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
351Calories
3 gProtein
23 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein2.7 g
Carbohydrates23 g
Fiber1.6 g
Sugars11 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol80 mg
Sodium24 mg
Potassium226 mg
Calcium65 mg
Iron2.7 mg
Magnesium37 mg
Phosphorus73 mg
Zinc0.7 mg
Copper0.1 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline5.5 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 65. The excerpt below is the record exactly as published.
ORIENTAL PUDDING. One pint thick whipped cream, % cup Irish moss, % cup preserved ginger, l/o cup powdered sugar, i/o cup boiled rice. Stir the ginger chopped fine with 2 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.