Rice Custard Pudding
From Cooking in the elementary schools, January, 1922, 1922
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
990Calories
33 gProtein
156 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories990 kcal
Protein33 g
Carbohydrates156 g
Fiber0.9 g
Sugars90 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium623 mg
Potassium933 mg
Calcium674 mg
Iron4 mg
Magnesium92 mg
Phosphorus769 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.2 mg
Folate150 mcg
Choline385 mg
Caffeine0 mg
Water628 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 16. The excerpt below is the record exactly as published.
RICE CUSTARD PUDDING 1 c. cooked rice 2 c. milk 1/3 c. sugar 2 T. cornstarch 2 eggs 1 t. flavoring Vs t. salt
Cook this with the app: pantry check, scaling, and the assistant.