vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice and Cheese Pudding
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Macaroni may be used in the same way.
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
534Calories
24 gProtein
50 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein24 g
Carbohydrates50 g
Fiber0.8 g
Sugars2.6 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol57 mg
Sodium1299 mg
Potassium256 mg
Calcium619 mg
Iron2.5 mg
Magnesium41 mg
Phosphorus497 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C0.4 mg
Vitamin A220 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate113 mcg
Choline20 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 41. The excerpt below is the record exactly as published.
Rice and Cheese Pudding. — Pick over and wash a cup of rice. Steam until soft in salted water, in a double boiler. Butter a baking dish, put in the rice and two cups of grated cheese in layers, pour on one cup of white sauce.
Cook this with the app: pantry check, scaling, and the assistant.