vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Caramel Pudding
From The Pattern cook-book, 1890
Serves 3
Presented as published in 1890. 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
593Calories
18 gProtein
101 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein18 g
Carbohydrates101 g
Fiber1.7 g
Sugars53 g
Total Fat14 g
Saturated Fat7.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol49 mg
Sodium936 mg
Potassium685 mg
Calcium534 mg
Iron2.7 mg
Magnesium64 mg
Phosphorus479 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D3.9 mcg
Vitamin C0.1 mg
Vitamin A130 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate137 mcg
Choline76 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 195. The excerpt below is the record exactly as published.
RICE CARAMEL PUDDING. One cupful of rice. One-half cupful of sugar. Two eggs. Two and a half pints of milk. One tea-spoonful of salt. One stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.