vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice-and-Apple Pudding
From The Swedish, French, American cook book, 1918
Serves 3
Serve with sauce made from apple juice.
Presented as published in 1918. 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
600Calories
5 gProtein
140 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein4.7 g
Carbohydrates140 g
Fiber4.3 g
Sugars89 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium127 mg
Calcium72 mg
Iron2.9 mg
Magnesium23 mg
Phosphorus73 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate141 mcg
Choline6.3 mg
Caffeine0 mg
Alcohol4.3 g
Water358 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 558. The excerpt below is the record exactly as published.
ice-and- Apple Pudding {Pouding au Riz et aux Pommes ) Put one cup rice and three cups water on the stove in a sauce¬ pan, cook until the rice is half done. Add a pinch of salt, five tablespoons sugar, one tablespoon brandy, half cup hot milk; cook again about ten minutes. In the meantime, peel and core six large green apples, cut in small dices, put in one cup water with one cup sugar and a little lemon peel and brandy
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