Plain Rice Pudding

Name: Plain Rice Pudding
Ingredients: For every quart of milk; 6 ounces of rice; 1 ounce of brown sugar; a pinch of allspice; one of salt; 1 ounce of butter

From English and French cookery, 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

1313Calories

44 gProtein

209 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1313 kcal

Protein44 g

Carbohydrates209 g

Fiber2.2 g

Sugars75 g

Total Fat55 g

Saturated Fat18 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol183 mg

Sodium390 mg

Potassium1701 mg

Calcium1274 mg

Iron7.5 mg

Magnesium162 mg

Phosphorus1187 mg

Zinc6 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)8.2 mg

Folate393 mcg

Choline184 mg

Caffeine0 mg

Water884 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 72. The excerpt below is the record exactly as published.

Plain Rice Pudding1. — For every quart of milk add 6 ounces of rice, 1 ounce of brown sugar, a pinch of allspice, and one of salt. Put all these in a proper-sized pie-dish, with 1 ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.