Rice Pudding
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Anna Tomlinson.
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
4430Calories
120 gProtein
832 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories4430 kcal
Protein120 g
Carbohydrates832 g
Fiber1.4 g
Sugars194 g
Total Fat71 g
Saturated Fat37 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol234 mg
Sodium746 mg
Potassium3588 mg
Calcium2437 mg
Iron1.2 mg
Magnesium446 mg
Phosphorus2834 mg
Zinc19 mg
Copper1.7 mg
Manganese7.9 mg
Vitamin D19 mcg
Vitamin C0 mg
Vitamin A624 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B1211 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)3.3 mg
Niacin (B3)13 mg
Folate0.9 mcg
Choline347 mg
Caffeine0 mg
Water1807 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 29. The excerpt below is the record exactly as published.
RICE PUDDING 2 qts. milk % tsp. nutmeg or 1 tsp. 4% cup raw rice
Cook this with the app: pantry check, scaling, and the assistant.