Rice Cream Pudding

Name: Rice Cream Pudding
Ingredients: one cup of good well-washed rice; a scant cup of sugar; eight cups of new milk; a little grated lemon rind

From Every-day dishes and every-day work, 1897

Best made a day in advance.

Presented as published in 1897. 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

2594Calories

76 gProtein

433 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories2594 kcal

Protein76 g

Carbohydrates433 g

Fiber2.9 g

Sugars295 g

Total Fat64 g

Saturated Fat37 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.4 g

Omega-30.2 g

Cholesterol234 mg

Sodium752 mg

Potassium3142 mg

Calcium2458 mg

Iron7.8 mg

Magnesium278 mg

Phosphorus2174 mg

Zinc10 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D19 mcg

Vitamin C7.7 mg

Vitamin A624 mcg

Vitamin E1.2 mg

Vitamin K0.2 mcg

Vitamin B61.5 mg

Vitamin B1211 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2.8 mg

Niacin (B3)9.5 mg

Folate411 mcg

Choline358 mg

Caffeine0 mg

Water1743 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 73. The excerpt below is the record exactly as published.

Rice Cream Pudding. — Take one cup of good well-washed rice, a scant cup of sugar, and eight cups of new milk, with a little grated lemon rind

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