vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plain Rice Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
262Calories
3 gProtein
61 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein3.4 g
Carbohydrates61 g
Fiber0.6 g
Sugars25 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.8 mg
Sodium4.8 mg
Potassium61 mg
Calcium20 mg
Iron1.9 mg
Magnesium12 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate102 mcg
Choline3.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 88. The excerpt below is the record exactly as published.
PLAIN EICE PUDDING. 1 cupful rice 1 qt. milk ^ cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.