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Pineapple Rice Pudding
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
562Calories
8 gProtein
106 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein8 g
Carbohydrates106 g
Fiber4.8 g
Sugars30 g
Total Fat12 g
Saturated Fat6.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.7 g
Cholesterol30 mg
Sodium813 mg
Potassium196 mg
Calcium257 mg
Iron25 mg
Magnesium34 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.1 mg
Folate155 mcg
Choline13 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.
PINEAPPLE RICE PUDDING. Rice, 1 cup. Sugar, 1 cup. Boiling water, 3 quarts. Grated pineapple, l1/^ cups. Cream, 1 cup
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