vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Custard Pudding
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
716Calories
19 gProtein
140 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein19 g
Carbohydrates140 g
Fiber20 g
Sugars47 g
Total Fat11 g
Saturated Fat4.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol205 mg
Sodium144 mg
Potassium824 mg
Calcium540 mg
Iron5 mg
Magnesium83 mg
Phosphorus378 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D2.6 mcg
Vitamin C245 mg
Vitamin A170 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate215 mcg
Choline180 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 84. The excerpt below is the record exactly as published.
Rice Custard Pudding 1 cup rice 3^ nutmeg ^ cup sugar 1 pint milk 2 heaping tablespoons seedless raisins 1 teaspoon vanilla peel from 3^ orange sliced fine 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.