vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Queen of Rice Pudding
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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
406Calories
28 gProtein
22 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein28 g
Carbohydrates22 g
Fiber0.2 g
Sugars12 g
Total Fat22 g
Saturated Fat9.3 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium587 mg
Calcium387 mg
Iron3.2 mg
Magnesium50 mg
Phosphorus557 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate99 mcg
Choline485 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 85. The excerpt below is the record exactly as published.
QUEEN OF EICE PUDDING. Take one teacupful of rice, boiled soft, put it into one pint of milk (hot is best), then add the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.