Polish Rice Pudding

Name: Polish Rice Pudding
Ingredients: Heat 1 quart of milk; add 1 cup of boiled rice; 3 ounces of seeded raisins; 2 ounces of currants; the grated peel of a lemon; 0.25 of a grated nutmeg; the yolks of 6 eggs well beaten; with 0.5 cup of sugar; with 3 tablespoonfuls of pulverized sugar; flavor with vanilla

From 365 foreign dishes, 1908

Presented as published in 1908. 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

1881Calories

74 gProtein

276 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1881 kcal

Protein74 g

Carbohydrates276 g

Fiber16 g

Sugars190 g

Total Fat61 g

Saturated Fat28 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.1 g

Omega-30.2 g

Cholesterol1233 mg

Sodium829 mg

Potassium2923 mg

Calcium1557 mg

Iron9.2 mg

Magnesium207 mg

Phosphorus1688 mg

Zinc8.5 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D15 mcg

Vitamin C236 mg

Vitamin A802 mcg

Vitamin E4.5 mg

Vitamin K0.9 mcg

Vitamin B61.5 mg

Vitamin B127.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)3 mg

Niacin (B3)2.8 mg

Folate157 mcg

Choline1064 mg

Caffeine0 mg

Water1230 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 31. The excerpt below is the record exactly as published.

Polish Rice Pudding. Heat I quart of milk ; add i cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants. Let cook ten minutes. Then add the grated peel of a lemon, ^ of a grated nutmeg and the yolks of 6 eggs well beaten with t cup of sugar. Mix thoroughly and pour into a well-buttered pudding-dish ; let bake until done. Then beat the whites to a stiff froth with 3 tablespoon fuls of pulverized sugar; flavor with vanilla

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