vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice and Chocolate Pudding
From Cookery for every household, 1914
Serves 1
A little cream or custard sauce served with it will be an improvement.
Presented as published in 1914. 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
808Calories
20 gProtein
101 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein20 g
Carbohydrates101 g
Fiber4.3 g
Sugars77 g
Total Fat34 g
Saturated Fat20 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol63 mg
Sodium202 mg
Potassium1089 mg
Calcium640 mg
Iron5.5 mg
Magnesium148 mg
Phosphorus635 mg
Zinc3.4 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.6 mg
Vitamin K4.6 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.9 mg
Folate51 mcg
Choline88 mg
Caffeine24 mg
Water467 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 631. The excerpt below is the record exactly as published.
Rice and Chocolate Pudding 2 table-sps. rice. 1 pt. milk. 1 dessert-sp. sugar. A pinch of salt. 2 oz. chocolate. 2 table-sps. water. 2 or 3 drops vanilla
Cook this with the app: pantry check, scaling, and the assistant.