Rice Pudding

Name: Rice Pudding
Ingredients: To one cupful of boiled rice; four eggs; a cupful of sugar; one of raisins; a pint and a half will do

From Household hints, 1881

Presented as published in 1881. 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

2065Calories

55 gProtein

386 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories2065 kcal

Protein55 g

Carbohydrates386 g

Fiber8.5 g

Sugars360 g

Total Fat44 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.7 g

Omega-30.2 g

Cholesterol832 mg

Sodium613 mg

Potassium2785 mg

Calcium1131 mg

Iron7 mg

Magnesium180 mg

Phosphorus1320 mg

Zinc6.4 mg

Copper0.7 mg

Manganese0.6 mg

Vitamin D11 mcg

Vitamin C4.4 mg

Vitamin A554 mcg

Vitamin E2.7 mg

Vitamin K7.2 mcg

Vitamin B61.1 mg

Vitamin B125.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)2.4 mg

Folate103 mcg

Choline739 mg

Caffeine0 mg

Water826 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 18. The excerpt below is the record exactly as published.

Rice Pudding. — To one cupful of boiled rice add four eggs, a cupful of sugar and one of raisins, nutmeg or lemon extract to suit your taste ; stir in milk enough to thin suf- ficiently. To the quantity of rice mentioned a pint and a half will do

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