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Plain Rice Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Often called Poor Man's Pudding.
Presented as published in 1884. 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
648Calories
19 gProtein
108 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein19 g
Carbohydrates108 g
Fiber0.6 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium783 mg
Calcium612 mg
Iron1.9 mg
Magnesium69 mg
Phosphorus543 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.4 mg
Folate102 mcg
Choline89 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 198. The excerpt below is the record exactly as published.
Plain Rice Pudding. Half a cup of well-washed nee, half a cup of sugar ^ a little salt., and one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.