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Rice Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
450Calories
17 gProtein
61 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein17 g
Carbohydrates61 g
Fiber0.2 g
Sugars49 g
Total Fat18 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol64 mg
Sodium187 mg
Potassium751 mg
Calcium605 mg
Iron0.7 mg
Magnesium62 mg
Phosphorus512 mg
Zinc2.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate38 mcg
Choline88 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 77. The excerpt below is the record exactly as published.
RICE PUDDING. Mrs. Anna Duke Richardson. Three small tablespoons rice, four tablespoons of sugar, one teaspoon butter, one quart milk, nutmeg, pinch salt
Cook this with the app: pantry check, scaling, and the assistant.