vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Cup Pudding
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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
415Calories
22 gProtein
40 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein22 g
Carbohydrates40 g
Fiber0.4 g
Sugars12 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium237 mg
Potassium533 mg
Calcium363 mg
Iron2.9 mg
Magnesium48 mg
Phosphorus474 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate105 mcg
Choline339 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 84. The excerpt below is the record exactly as published.
EICE CUP PUDDING. ,- Pick and wash two teacupfuls of rice, boil in water till tender, then add "one pint of milk, let it boil, thicken with two table- spoonfuls of cornstarch, fill your cups half full with the pudding, fill up two-thirds full with cold, sweet milk, beat the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.