Plain Rice Pudding
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
513Calories
20 gProtein
70 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein20 g
Carbohydrates70 g
Fiber0.6 g
Sugars37 g
Total Fat17 g
Saturated Fat9.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol62 mg
Sodium198 mg
Potassium822 mg
Calcium645 mg
Iron1.8 mg
Magnesium72 mg
Phosphorus569 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate98 mcg
Choline94 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 38. The excerpt below is the record exactly as published.
PLAIN RICE PUDDING. TAKE a dish, and butter it well inside.. Take one ounce and a half of rice, and wash, it well in two or three waters. Put the rice into the "buttered dish, and sprinkle over it a tablespoonful of moist sugar. Fill half full with milk
Cook this with the app: pantry check, scaling, and the assistant.