Rice-and-Pear Pudding
From What to eat, how to serve it, 1891
Serve with hot custard sauce.
Presented as published in 1891. 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
1063Calories
21 gProtein
212 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1063 kcal
Protein21 g
Carbohydrates212 g
Fiber0 g
Sugars213 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium237 mg
Potassium508 mg
Calcium358 mg
Iron1.9 mg
Magnesium42 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 58. The excerpt below is the record exactly as published.
Rice-and-Pear Pudding-. Tomato Soup Maigre. — Fry a sliced onion brown in butter or good dripping in the bot- tom of the soup-pot; pour in the chopped contents of a can of tomatoes and two cups of boiling water; stew until tender, rub through a colander, return to the fire ; add a half -cupful of boiled rice; thicken with a tablespoonf ul of butter rubbed smooth with one of flour ; boil up, and serve. Baked White-Fish. — Select a good-sized fish, and stufp it with a dressing of bread- crumbs well seasoned and moistened with a little melted butter. Sew the fish up care- fully ; pour a cupful of boiling water over it after it is laid in the dripping-pan, and bake 15 225 WHAT TO EAT — HOW TO SEEVE IT (covered) for an hour, basting several times with butter. Kemove the threads before sending to table. nice- and' Pear Pudding. — Three cups boiled rice, two eggs, one cup sugar, one cup milk, stewed or canned pears
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