Rice Pudding
From Selection and preparation of food, 1907
Estimate nutritive value and suitability for meals.
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
1059Calories
34 gProtein
169 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1059 kcal
Protein34 g
Carbohydrates169 g
Fiber6.4 g
Sugars97 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium1564 mg
Potassium2244 mg
Calcium1227 mg
Iron2.5 mg
Magnesium145 mg
Phosphorus1055 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D9.4 mcg
Vitamin C5.1 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.1 mg
Folate2.8 mcg
Choline174 mg
Caffeine0 mg
Water874 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 25. The excerpt below is the record exactly as published.
Rice Pudding. To 1 qt of whole milk add 4 tbsp of well-washed rice, 4 tbsp of sugar, and J tsp of salt. Bake 3 to 5 hours at a low temperature, stirring the pudding up thoroughly every hour. When it begins to thicken add f c seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.