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Rice Pudding
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
426Calories
17 gProtein
55 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein17 g
Carbohydrates55 g
Fiber0.2 g
Sugars42 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium751 mg
Calcium604 mg
Iron0.7 mg
Magnesium62 mg
Phosphorus511 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
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 134. The excerpt below is the record exactly as published.
Rice Pudding. Three tablespoons of rice, three tablespoons sugar, one quart milk, little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.