Rice Pudding

Name: Rice Pudding
Ingredients: Wash in several waters Yz cup of raw rice; put it into 2 quarts of sweet milk; y^ cup of white sugar; i teaspoonful of vanilla; a little salt

From Delicate dishes, 1896

Serve chilled.

Presented as published in 1896. 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

719Calories

6 gProtein

172 gCarbs

1 gFat

Full nutrition (32 nutrients)

Calories719 kcal

Protein6.2 g

Carbohydrates172 g

Fiber0.1 g

Sugars101 g

Total Fat1.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.8 mg

Potassium82 mg

Calcium5.5 mg

Iron0.2 mg

Magnesium24 mg

Phosphorus96 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate0 mcg

Caffeine0 mg

Water12 g

As published

This recipe was extracted from Delicate dishes (1896), page 35. The excerpt below is the record exactly as published.

RICE PUDDING. Wash in several waters Yz cup of raw rice, put it into 2 quarts of sweet milk with y^ cup of white sugar, a little salt and i teaspoonful of vanilla

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