Rice and Potato Pudding

Name: Rice and Potato Pudding
Ingredients: 2 pounds rice; 1 quart milk; G pounds potatoes; 2 pounds sugar; 1 pound suet; i ounce salt

From Manual for army cooks, 1896

Presented as published in 1896. 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

13358Calories

159 gProtein

2151 gCarbs

469 gFat

Full nutrition (34 nutrients)

Calories13358 kcal

Protein159 g

Carbohydrates2151 g

Fiber69 g

Sugars976 g

Total Fat469 g

Saturated Fat258 g

Monounsaturated Fat152 g

Polyunsaturated Fat18 g

Omega-30.1 g

Cholesterol425 mg

Sodium11619 mg

Potassium14165 mg

Calcium1804 mg

Iron62 mg

Magnesium976 mg

Phosphorus3647 mg

Zinc23 mg

Copper5.1 mg

Manganese14 mg

Vitamin D9.4 mcg

Vitamin C536 mg

Vitamin A312 mcg

Vitamin E8.6 mg

Vitamin K72 mcg

Vitamin B610 mg

Vitamin B126.5 mcg

Thiamin (B1)8 mg

Riboflavin (B2)2.7 mg

Niacin (B3)69 mg

Folate2508 mcg

Choline581 mg

Caffeine0 mg

Water3138 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 77. The excerpt below is the record exactly as published.

RICE AND POTATO PUDDING. (Sufficient for 22 men.) 2 pounds rice. 1 quart milk. G pounds potatoes. 2 pounds sugar. 1 pound suet. i ounce salt

Cook this with the app: pantry check, scaling, and the assistant.