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Rice Pudding
From Kirmess cook book, 1907
Serves 2
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
357Calories
17 gProtein
38 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein17 g
Carbohydrates38 g
Fiber0.1 g
Sugars30 g
Total Fat21 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol74 mg
Sodium186 mg
Potassium745 mg
Calcium604 mg
Iron0.5 mg
Magnesium61 mg
Phosphorus506 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate26 mcg
Choline87 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 155. The excerpt below is the record exactly as published.
RICE PUDDING. Mrs. T. K. Egbert, New York. Two tablespoonfuls of rice, wash thoroughly, mix with one quart of milk, butter size of hickory nut, one tablespoonful of sugar, or sweet enough to taste well. Qrate nutmeg over top
Cook this with the app: pantry check, scaling, and the assistant.