Rice Pudding

Name: Rice Pudding
Ingredients: two cups cold boiled rice; a quart of milk; a little sugar; a little salt; the grated rind of one lemon

From On habits and manners, 1888

Presented as published in 1888. 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

633Calories

32 gProtein

58 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories633 kcal

Protein32 g

Carbohydrates58 g

Fiber0 g

Sugars59 g

Total Fat31 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium2704 mg

Potassium1463 mg

Calcium1201 mg

Iron0 mg

Magnesium116 mg

Phosphorus984 mg

Zinc4.1 mg

Copper0 mg

Manganese0 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1 mg

Folate0 mcg

Choline174 mg

Caffeine0 mg

Water859 g

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 82. The excerpt below is the record exactly as published.

RICE PUDDING. Mix two cups cold boiled rice with a quart of milk, a little sugar and salt, and the grated rind of one lemon. Bake in a slow oven. TAPIOCA PUDDING. Six tablespoonfuls tapioca, soaked all night in one pint cold water. In the morning turn off the water; add a little salt

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