Rice Pudding
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
873Calories
22 gProtein
173 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein22 g
Carbohydrates173 g
Fiber4 g
Sugars78 g
Total Fat13 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium1328 mg
Potassium867 mg
Calcium486 mg
Iron1.7 mg
Magnesium70 mg
Phosphorus492 mg
Zinc3.5 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D3.5 mcg
Vitamin C0.8 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate15 mcg
Choline69 mg
Caffeine0 mg
Water494 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 4. The excerpt below is the record exactly as published.
Rice Pudding OYSTER STEW 1 pint oysters 1 c. water 1 quart milk 1 T. fat 1 t. salt 1. Drain oysters and pour cold water over them, and save liquor. 2. Re- move bits of shell. 3. Heat milk and season, then add liquor and oysters. 4. Cook until edges of oysters curl. NOTE — A little pepper may be added last. RICE PUDDING IY2 c. steamed rice 3 T. sugar 11/2 c. milk 1/2 t. salt 1 egg 3 T. raisins
Cook this with the app: pantry check, scaling, and the assistant.