Rice Pudding

Name: Rice Pudding
Ingredients: Wash and boil the rice until soft.; Half fill the dish with apple marmalade, prepared as for apple sauce.; Cover with the whites of the eggs whipped to a stiff froth.; Sift a little sugar over.

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

1680Calories

26 gProtein

363 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1680 kcal

Protein26 g

Carbohydrates363 g

Fiber5.8 g

Sugars156 g

Total Fat11 g

Saturated Fat3.5 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol372 mg

Sodium253 mg

Potassium588 mg

Calcium170 mg

Iron11 mg

Magnesium69 mg

Phosphorus463 mg

Zinc3.4 mg

Copper0.8 mg

Manganese2.1 mg

Vitamin D2 mcg

Vitamin C28 mg

Vitamin A160 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7.6 mg

Folate492 mcg

Choline337 mg

Caffeine0 mg

Water194 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 33. The excerpt below is the record exactly as published.

Wash and boil the rice until soft. 2. When it is cool line the sides of a buttered pie-dish with the rice. 3. Half fill the dish with apple marmalade, prepared as for apple sauce. 4. Cover with the whites of the eggs whipped to a stiff froth. Sift a little sugar over.

Cook this with the app: pantry check, scaling, and the assistant.