Our Own Pudding
From Six little cooks, 1910
This pudding can be served warm or cold.
Presented as published in 1910. 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
1115Calories
44 gProtein
146 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1115 kcal
Protein44 g
Carbohydrates146 g
Fiber0 g
Sugars148 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol489 mg
Sodium513 mg
Potassium1602 mg
Calcium1256 mg
Iron1.8 mg
Magnesium128 mg
Phosphorus1182 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.1 mg
Folate47 mcg
Choline468 mg
Caffeine0 mg
Water935 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 76. The excerpt below is the record exactly as published.
OUR OWN PUDDING. Two teacups uncooked rice, one quart milk, two eggs, one half cup sugar, raisins if you wish
Cook this with the app: pantry check, scaling, and the assistant.