Rice Custard Pudding
From Simple recipes, 1930
Presented as published in 1930. 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
1361Calories
42 gProtein
230 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories1361 kcal
Protein42 g
Carbohydrates230 g
Fiber2.6 g
Sugars73 g
Total Fat52 g
Saturated Fat16 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol226 mg
Sodium343 mg
Potassium1457 mg
Calcium1050 mg
Iron8.9 mg
Magnesium147 mg
Phosphorus1068 mg
Zinc5.7 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E0.8 mg
Vitamin K0.4 mcg
Vitamin B60.8 mg
Vitamin B124.3 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.2 mg
Folate467 mcg
Choline142 mg
Caffeine0 mg
Water739 g
As published
This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 17. The excerpt below is the record exactly as published.
Rice Custard Pudding 3 oz. Custard Powder. 14 ozs. Rice. 14 pints Milk. 1 oz. Sugar. 1 oz. Butter
Cook this with the app: pantry check, scaling, and the assistant.