Rice Meringue Pudding

Name: Rice Meringue Pudding
Ingredients: Half a cup of rice boiled to a pulp; one pint of milk; yolks of four eggs; grated rind of one large lemon; or two small ones; one pint of powdered sugar

From Home dissertations, 1891

Presented as published in 1891. 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

1953Calories

36 gProtein

388 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1953 kcal

Protein36 g

Carbohydrates388 g

Fiber9.6 g

Sugars291 g

Total Fat35 g

Saturated Fat16 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol793 mg

Sodium234 mg

Potassium1327 mg

Calcium793 mg

Iron7.6 mg

Magnesium108 mg

Phosphorus907 mg

Zinc4.8 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D8.4 mcg

Vitamin C159 mg

Vitamin A418 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B124 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)4.5 mg

Folate337 mcg

Choline665 mg

Caffeine0 mg

Water743 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 144. The excerpt below is the record exactly as published.

RICE MERINGUE PUDDING. Half a cup of rice boiled to a pulp, one pint of milk, yolks of four eggs, grated rind of one large lemon, or two small ones. Bake lightly in moderate oven the same as a custard. When cold add the meringue — which consists of the whites of four eggs, the juice of the lemon, and one pint of powdered sugar

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