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Porto Rico Rice Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Presented as published in 1907. 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
574Calories
20 gProtein
106 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories574 kcal
Protein20 g
Carbohydrates106 g
Fiber2.3 g
Sugars7.2 g
Total Fat7.9 g
Saturated Fat4.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Cholesterol32 mg
Sodium646 mg
Potassium1068 mg
Calcium781 mg
Iron3.4 mg
Magnesium104 mg
Phosphorus580 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.6 mcg
Vitamin C17 mg
Vitamin A304 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)2.3 mg
Folate25 mcg
Choline0.1 mg
Caffeine4.7 mg
Water601 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 72. The excerpt below is the record exactly as published.
PORTO RICO RICE PUDDING. the finely-chopped peel and juice one lemon and _ , . , , . . , . , one orange. Prepare the rice custard
Cook this with the app: pantry check, scaling, and the assistant.