Rice Pudding

Name: Rice Pudding
Ingredients: c. rice.; }4 T. salt.; H c. sugar,; f.g. nutmeg.; H T. vanilla.; 3 c. milk.

From Canadian cook book, 1924

Presented as published in 1924. 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

1506Calories

37 gProtein

278 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1506 kcal

Protein37 g

Carbohydrates278 g

Fiber2.8 g

Sugars137 g

Total Fat26 g

Saturated Fat15 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol88 mg

Sodium1455 mg

Potassium1321 mg

Calcium956 mg

Iron7.8 mg

Magnesium137 mg

Phosphorus948 mg

Zinc5.1 mg

Copper0.4 mg

Manganese2 mg

Vitamin D7 mcg

Vitamin C0.1 mg

Vitamin A234 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B123.9 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.3 mg

Folate412 mcg

Choline141 mg

Caffeine0 mg

Water668 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 80. The excerpt below is the record exactly as published.

RICE PUDDING. c. rice. }4 T. salt. H c. sugar, f.g. nutmeg. H T. vanilla. 3 c. milk.

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