Rice Pudding
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
369Calories
3 gProtein
86 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories369 kcal
Protein3.2 g
Carbohydrates86 g
Fiber0.6 g
Sugars51 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2336 mg
Potassium59 mg
Calcium15 mg
Iron2 mg
Magnesium12 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate102 mcg
Choline2.6 mg
Caffeine0 mg
Water7.6 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 25. The excerpt below is the record exactly as published.
RICE PUDDING. 4 tablespoonfuls of rice. Milk and cream. \ teaspoonful of salt. 4 tablespoonfuls sugar. 1 teaspoonful vanilla. " \ cup of stoned raisins.
Cook this with the app: pantry check, scaling, and the assistant.