Rice Pineapple Pudding

Name: Rice Pineapple Pudding
Ingredients: i c. steamed rice; Cut fruit in small pieces; sugar; salt; milk; egg yolks; Fold in the stiffly beaten whites

From The practical cookbook, 1917

Presented as published in 1917. 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

1094Calories

38 gProtein

175 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1094 kcal

Protein38 g

Carbohydrates175 g

Fiber1.6 g

Sugars112 g

Total Fat28 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium1269 mg

Potassium403 mg

Calcium310 mg

Iron0.8 mg

Magnesium38 mg

Phosphorus305 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.3 mg

Folate8.9 mcg

Choline43 mg

Caffeine0 mg

Water465 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 32. The excerpt below is the record exactly as published.

Rice pineapple podding. Additional ingredient: i c. steamed rice. Cut fruit in small pieces and add to the rice with sugar, salt, milk, and egg yolks. Fold in the stiffly beaten whites

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