vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Quick Rice Pudding
From Boston Cooking-School cook book, 1896
Serves 5
Serves 4 to 6.
Presented as published in 1896. 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
182Calories
4 gProtein
35 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein4.1 g
Carbohydrates35 g
Fiber0.1 g
Sugars25 g
Total Fat3.3 g
Saturated Fat1.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium154 mg
Potassium159 mg
Calcium124 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus114 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline18 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 223. The excerpt below is the record exactly as published.
QUICK RICE PUDDING 1 cup cooked rice 1 or 2 eggs 2 cups milk Yo cup sugar Y4 teaspoon salt
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