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Rice Pudding
From Magnet users cook book, 1920
Serves 8
—Miss Jeannie Begrand, Hoey; Sask.
Presented as published in 1920. 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
200Calories
2 gProtein
49 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein2.4 g
Carbohydrates49 g
Fiber1.4 g
Sugars28 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium80 mg
Potassium202 mg
Calcium21 mg
Iron1.4 mg
Magnesium14 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate52 mcg
Choline3.9 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 26. The excerpt below is the record exactly as published.
RICE PUDDING. One cup rice, 1 cup raisins, % cup sugar, 144 teaspoon of salt. Add 5 cups of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.