gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Pudding (1)
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
464Calories
18 gProtein
37 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein18 g
Carbohydrates37 g
Fiber0.1 g
Sugars29 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol34 mg
Sodium202 mg
Potassium831 mg
Calcium647 mg
Iron0.5 mg
Magnesium64 mg
Phosphorus538 mg
Zinc2.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate36 mcg
Choline91 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 121. The excerpt below is the record exactly as published.
ice Pudding: (1). 1 tablespoonful Kice, 1 oz. shred Suet, clessertsnoonl'ul Sugar, i piiit skiiii Milk, pinch Salt ajid Seasoning
Cook this with the app: pantry check, scaling, and the assistant.