Rice and Apple Pudding

Name: Rice and Apple Pudding
Ingredients: One breakfast-cupful of Rice; Six Apples (good cooking Apples); Two Cloves; Half a Lemon, rind only; Two teaspoonfuls of Sugar

From The Apsley cookery book, 1905

Presented as published in 1905. 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

4 gProtein

155 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories574 kcal

Protein3.7 g

Carbohydrates155 g

Fiber19 g

Sugars120 g

Total Fat1.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium3.1 mg

Potassium1052 mg

Calcium121 mg

Iron1.2 mg

Magnesium51 mg

Phosphorus125 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C108 mg

Vitamin A23 mcg

Vitamin E0.7 mg

Vitamin K6.5 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate6.5 mcg

Choline41 mg

Caffeine0 mg

Water977 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 67. The excerpt below is the record exactly as published.

Rice and Apple Pudding. Ingredients. One breakfast-cupful of Rice. Six Apples (good cooking Apples). Two Cloves. Half a Lemon, rind only. Two teaspoonfuls of Sugar

Cook this with the app: pantry check, scaling, and the assistant.