Poor Man's Rice Pudding
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
2137Calories
51 gProtein
408 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories2137 kcal
Protein51 g
Carbohydrates408 g
Fiber3.5 g
Sugars198 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol117 mg
Sodium1552 mg
Potassium1771 mg
Calcium1276 mg
Iron12 mg
Magnesium183 mg
Phosphorus1291 mg
Zinc7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)12 mg
Folate615 mcg
Choline189 mg
Caffeine0 mg
Water890 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 49. The excerpt below is the record exactly as published.
Poar Man's Bice Pudding 1^ C. rice — thoroughly wash 4 C. milk Vi t. salt Ys C. sugar Grated rind of lo lemon
Cook this with the app: pantry check, scaling, and the assistant.