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Rice and Apple Pudding
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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
500Calories
9 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein8.6 g
Carbohydrates114 g
Fiber3.8 g
Sugars18 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.7 mg
Potassium292 mg
Calcium41 mg
Iron5 mg
Magnesium36 mg
Phosphorus150 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.9 mg
Folate262 mcg
Choline13 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 79. The excerpt below is the record exactly as published.
Rice and Apple Pudding’. — 4 oz. rice, apples
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