Rice Pudding
From Principles of cooking, 1914
Presented as published in 1914. 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
1779Calories
45 gProtein
345 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1779 kcal
Protein45 g
Carbohydrates345 g
Fiber11 g
Sugars186 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol430 mg
Sodium1431 mg
Potassium1805 mg
Calcium1043 mg
Iron39 mg
Magnesium155 mg
Phosphorus951 mg
Zinc5.1 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D6.7 mcg
Vitamin C2.2 mg
Vitamin A316 mcg
Vitamin E1.6 mg
Vitamin K3.7 mcg
Vitamin B60.9 mg
Vitamin B123.5 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)13 mg
Folate384 mcg
Choline409 mg
Caffeine0 mg
Water915 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 71. The excerpt below is the record exactly as published.
Rice Pudding. — Cook one half cup of rice in one pint of boiling water for twenty minutes, or until soft. Add one half cup of sugar, one pint of milk, two well-beaten eggs, one half cup of raisins, speck of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.