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Rice Pudding
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
567Calories
18 gProtein
90 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein18 g
Carbohydrates90 g
Fiber0.3 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium770 mg
Potassium758 mg
Calcium607 mg
Iron1 mg
Magnesium64 mg
Phosphorus518 mg
Zinc2.3 mg
Copper0.1 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)1.4 mg
Folate51 mcg
Choline88 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 111. The excerpt below is the record exactly as published.
RICE PUDDING. C. McGuire, box 588, Ventura, Cal.— One cup of rice, boiled soft in water, add one pint cold milk, yolks of four eggs rind of lemon grated. Mix and bake one-half hour. Beat the whites of four eggs; stir in one pint of sugar, the juice of one lemon. After pudding is baked and cooled a little, pour this over and brown in oven. Eat cold. NO. 42. RICE PUDDING. Miss Laura Laughlin, 2323 Leoti avenue, Los Angeles.— One-half cup rice, two quarts milk, one cup sugar, one teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.