Pudding (Rice)
From Hilda's "where is it?" of recipes, 1891
Very good.
Presented as published in 1891. 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
1749Calories
79 gProtein
213 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories1749 kcal
Protein79 g
Carbohydrates213 g
Fiber2.4 g
Sugars73 g
Total Fat73 g
Saturated Fat32 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.8 g
Omega-30.2 g
Cholesterol765 mg
Sodium824 mg
Potassium2615 mg
Calcium1934 mg
Iron10 mg
Magnesium238 mg
Phosphorus1982 mg
Zinc10 mg
Copper0.5 mg
Manganese2 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A708 mcg
Vitamin E2.5 mg
Vitamin K0.7 mcg
Vitamin B61.4 mg
Vitamin B129.2 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)2.8 mg
Niacin (B3)9.1 mg
Folate481 mcg
Choline712 mg
Caffeine0 mg
Water1425 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 65. The excerpt below is the record exactly as published.
PUDDING {RICE). (My Mother's Recipe.) Boil one cupful of rice in one and a half quarts of new milk ; when soft stir in a tablespoonful of butter. When cold, whisk up three eggs, add some cinnamon
Cook this with the app: pantry check, scaling, and the assistant.