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Rice Pudding
From Virginia Cookery-book, 1884
Serves 6
Presented as published in 1884. 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
147Calories
0 gProtein
37 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein0.4 g
Carbohydrates37 g
Fiber0.1 g
Sugars34 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.7 mg
Sodium2.4 mg
Potassium12 mg
Calcium6.9 mg
Iron0.2 mg
Magnesium1.7 mg
Phosphorus9.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.6 mcg
Choline1 mg
Caffeine0 mg
Water4.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 84. The excerpt below is the record exactly as published.
Rice Pudding. One quart of milk, a little more than a wineglassful of rice. Scald the rice in the milk until well done ; add a teacup of sugar, a table-spoonful of butter, and delicate flavoring of either cinnamon or nutmeg
Cook this with the app: pantry check, scaling, and the assistant.