Rice Custard

Name: Rice Custard
Ingredients: Vz cup brown sugar; 2 cups cooked rice; 3 tablespoons butter; 1 cup milk; 3 eggs; V'2 cup raisins; J/2 teaspoon vanilla; dash of nutmeg

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

1530Calories

40 gProtein

296 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1530 kcal

Protein40 g

Carbohydrates296 g

Fiber5.7 g

Sugars181 g

Total Fat56 g

Saturated Fat9.6 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol682 mg

Sodium369 mg

Potassium1558 mg

Calcium575 mg

Iron9.4 mg

Magnesium134 mg

Phosphorus801 mg

Zinc5.1 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D5.3 mcg

Vitamin C2.2 mg

Vitamin A318 mcg

Vitamin E2 mg

Vitamin K3.8 mcg

Vitamin B60.9 mg

Vitamin B122.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)6.5 mg

Folate282 mcg

Choline505 mg

Caffeine0 mg

Water596 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 43. The excerpt below is the record exactly as published.

Rice Custard Vz cup brown sugar 2 cups cooked rice 3 tablespoons butter 1 cup milk 3 eggs V'2 cup raisins J/2 teaspoon vanilla dash of nutmeg

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