vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Rice Pudding
From How we cook in Tennessee .., 1906
Serves 8
If using cold cooked rice, first soak it in milk.
Presented as published in 1906. 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
257Calories
5 gProtein
54 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories257 kcal
Protein5.2 g
Carbohydrates54 g
Fiber1 g
Sugars34 g
Total Fat4.1 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol97 mg
Sodium41 mg
Potassium167 mg
Calcium30 mg
Iron1.7 mg
Magnesium14 mg
Phosphorus90 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate64 mcg
Choline76 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 106. The excerpt below is the record exactly as published.
Plain Rice Pudding. — Wash and boil one cup rice ; when soft drain off water ; add tablespoon butter ; when cool add one cup sugar and a teaspoon grated nutmeg. Beat up four eggs very light, whites and yolks separately; add them to the rice; stir in one quart sweet milk gradually. Butter a pudding dish, turn in the mixture and bake one hour in moderate oven. If desired add one-quarter pound raisins
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