Plain Rice Pudding
From The pudding and pastry book, 1900
Presented as published in 1900. 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
1860Calories
45 gProtein
349 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1860 kcal
Protein45 g
Carbohydrates349 g
Fiber2.3 g
Sugars207 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol117 mg
Sodium425 mg
Potassium1886 mg
Calcium1386 mg
Iron8.8 mg
Magnesium175 mg
Phosphorus1195 mg
Zinc6.1 mg
Copper0.5 mg
Manganese2 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.6 mg
Folate412 mcg
Choline188 mg
Caffeine0 mg
Water882 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 3. The excerpt below is the record exactly as published.
Plain Rice Pudding i cup l ice 3 cup brown sugar 1 quart milk A little salt
Cook this with the app: pantry check, scaling, and the assistant.