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Rice and Raisin Pudding
From Cookery for every household, 1914
Serves 4
Time to boil, 1 hour. Sufficient for 3 or 4 persons.
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
250Calories
5 gProtein
57 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories250 kcal
Protein4.5 g
Carbohydrates57 g
Fiber1.2 g
Sugars9.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.2 mg
Potassium171 mg
Calcium25 mg
Iron2.6 mg
Magnesium19 mg
Phosphorus80 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate131 mcg
Choline4.9 mg
Caffeine0 mg
Water8.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 650. The excerpt below is the record exactly as published.
Rice and Raisin Pudding £ lb. rice. 2 or 3 oz. sultanas
Cook this with the app: pantry check, scaling, and the assistant.