vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding
From The Rural cook book, 1907
Serves 5
This pudding has a delicious thick custard on top if made properly.
Presented as published in 1907. 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
687Calories
16 gProtein
136 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein16 g
Carbohydrates136 g
Fiber2.6 g
Sugars74 g
Total Fat9.8 g
Saturated Fat4.7 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol135 mg
Sodium130 mg
Potassium698 mg
Calcium300 mg
Iron4.3 mg
Magnesium58 mg
Phosphorus375 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2.5 mcg
Vitamin C0.9 mg
Vitamin A110 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate180 mcg
Choline131 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 49. The excerpt below is the record exactly as published.
Rice Pudding. — Have one pint of rice boiled done and still hot. Into this stir one cup of raisins to swell and begin cooking in the hot mass. When nearly cold beat together three eggs, one quart of milk, one cup sugar and vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.