Plain Rice Pudding
From The easiest way in housekeeping and cooking, 1881
Very good.
Presented as published in 1881. 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
2299Calories
60 gProtein
410 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories2299 kcal
Protein60 g
Carbohydrates410 g
Fiber2.3 g
Sugars271 g
Total Fat49 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol175 mg
Sodium2900 mg
Potassium2402 mg
Calcium1852 mg
Iron7.8 mg
Magnesium219 mg
Phosphorus1681 mg
Zinc8.1 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A468 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B61.2 mg
Vitamin B127.9 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)9 mg
Folate410 mcg
Choline271 mg
Caffeine0 mg
Water1309 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 120. The excerpt below is the record exactly as published.
Plain Rice Pudding. One cup of rice ; three pints of milk ; one heaping cup of sugar ; one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.