vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice and Fruit Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Use apricots, peaches, or pineapple for fruit.
Presented as published in 1884. 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
728Calories
13 gProtein
159 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein13 g
Carbohydrates159 g
Fiber3.8 g
Sugars51 g
Total Fat9.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol109 mg
Sodium1745 mg
Potassium203 mg
Calcium192 mg
Iron20 mg
Magnesium40 mg
Phosphorus186 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate281 mcg
Choline85 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 198. The excerpt below is the record exactly as published.
Kice and Fruit Pudding. Steam one scant cup of rice in two cups of boiling water^ in the double boiler, thirty minutes. Add, while hot, one tablespoonful of butter^ one scant teaspoonful of salt^ one beaten egg^ and half a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.