Rice Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
2592Calories
76 gProtein
433 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories2592 kcal
Protein76 g
Carbohydrates433 g
Fiber2.3 g
Sugars295 g
Total Fat64 g
Saturated Fat37 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol234 mg
Sodium752 mg
Potassium3132 mg
Calcium2450 mg
Iron7.7 mg
Magnesium277 mg
Phosphorus2173 mg
Zinc10 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D19 mcg
Vitamin C0 mg
Vitamin A624 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B61.5 mg
Vitamin B1211 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.8 mg
Niacin (B3)9.5 mg
Folate410 mcg
Choline357 mg
Caffeine0 mg
Water1738 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 23. The excerpt below is the record exactly as published.
Rice Pudding. Supper.— Milk Toast. Hot Baked Apples. Bread and Butter. Lrtke. Tea. Rice Pudding. — Take one teacup of rice, wash, pour boiling water over it and let it stand five minutes ; throw off, add a cup of sugar, a Utile nutmeg and two quarts of milk
Cook this with the app: pantry check, scaling, and the assistant.