Rice Pudding 2
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1635Calories
49 gProtein
287 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1635 kcal
Protein49 g
Carbohydrates287 g
Fiber11 g
Sugars197 g
Total Fat36 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol802 mg
Sodium475 mg
Potassium1759 mg
Calcium773 mg
Iron7.9 mg
Magnesium133 mg
Phosphorus1069 mg
Zinc6 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D8.7 mcg
Vitamin C29 mg
Vitamin A490 mcg
Vitamin E2.8 mg
Vitamin K5 mcg
Vitamin B61 mg
Vitamin B124.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.8 mg
Niacin (B3)5 mg
Folate299 mcg
Choline704 mg
Caffeine0 mg
Water1216 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 48. The excerpt below is the record exactly as published.
Rice Pudding. — 34 cup rice, 134 pints milk, 34 cup sugar, large pinch salt, 1 tablespoon lemon rind chopped fine. Put rice, washed and picked, sugar, salt, and milk in quart pudding-dish ; bake in moderate oven 2 hours, stirring frequently first 134 hours, then permit it to finish cooking with light-colored crust, disturbing it no more. Eat cold with cream. Rice Pudding, 2. — 34 cup rice, M pint milk, 4 apples, peeled, cored, and stewed, 34 cup sugar, 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.