Rice Pudding
From Plain cookery recipes, 1908
Presented as published in 1908. 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
464Calories
19 gProtein
61 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein19 g
Carbohydrates61 g
Fiber0.6 g
Sugars28 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium780 mg
Calcium611 mg
Iron1.8 mg
Magnesium69 mg
Phosphorus541 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate98 mcg
Choline89 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 34. The excerpt below is the record exactly as published.
Rice Pudding* One and a half ounces rice. I One dessertspoonful granu- One pint milk. | lated sugar. A little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.