Poor Man's Rice Pudding

Name: Poor Man's Rice Pudding
Ingredients: 1 quart milk; 2 level tablespoons rice; 1 level tablespoon butter; A pinch of salt; 3 level tablespoons sugar

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

811Calories

33 gProtein

100 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories811 kcal

Protein33 g

Carbohydrates100 g

Fiber0.3 g

Sugars85 g

Total Fat42 g

Saturated Fat18 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol148 mg

Sodium373 mg

Potassium1491 mg

Calcium1207 mg

Iron1 mg

Magnesium122 mg

Phosphorus1013 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2 mg

Folate51 mcg

Choline175 mg

Caffeine0 mg

Water864 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 36. The excerpt below is the record exactly as published.

POOR MAN'S RICE PUDDING 1 quart milk 2 level tablespoons rice 1 level tablespoon butter A pinch of salt 3 level tablespoons sugar

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