Rice Caramel Pudding

Name: Rice Caramel Pudding
Ingredients: One cup of rice; i quart and 2 gills of milk; i teaspoon of salt; 2 eggs; I stick of cinnamon; ^ cup of sugar

From The way to the heart, 1905

Presented as published in 1905. 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

1929Calories

60 gProtein

314 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories1929 kcal

Protein60 g

Carbohydrates314 g

Fiber2.4 g

Sugars175 g

Total Fat48 g

Saturated Fat28 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.9 g

Omega-30.2 g

Cholesterol175 mg

Sodium2981 mg

Potassium2415 mg

Calcium1851 mg

Iron7.7 mg

Magnesium221 mg

Phosphorus1684 mg

Zinc8.1 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B61.2 mg

Vitamin B127.9 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)9 mg

Folate410 mcg

Choline271 mg

Caffeine0 mg

Water1309 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 25. The excerpt below is the record exactly as published.

Rice Caramel Pudding. One cup of rice, i quart and 2 gills of milk, i teaspoon of salt, 2 eggs, I stick of cinnamon, ^ cup of sugar

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