Rice Pudding

Name: Rice Pudding
Ingredients: a pound and a half of soft rice; a pint and a half of milk; a quarter of a pound of sugar; a quarter of a pound of butter; eight eggs; lemon flavor

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

3931Calories

123 gProtein

694 gCarbs

159 gFat

Full nutrition (34 nutrients)

Calories3931 kcal

Protein123 g

Carbohydrates694 g

Fiber8.8 g

Sugars151 g

Total Fat159 g

Saturated Fat27 g

Monounsaturated Fat21 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1841 mg

Sodium892 mg

Potassium2455 mg

Calcium1331 mg

Iron36 mg

Magnesium307 mg

Phosphorus2334 mg

Zinc16 mg

Copper1.8 mg

Manganese7.5 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A874 mcg

Vitamin E5.3 mg

Vitamin K1.9 mcg

Vitamin B62.2 mg

Vitamin B127.5 mcg

Thiamin (B1)4.5 mg

Riboflavin (B2)3.2 mg

Niacin (B3)30 mg

Folate1760 mcg

Choline1346 mg

Caffeine0 mg

Water1048 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 22. The excerpt below is the record exactly as published.

RICE PUDDING. To prepare rice for any dish follow these directions. Wash, pick and clean the rice in cold water; pour on each half pound of rice one quart of water and milk; set in the oven until soft. If dry before it is done, add more water, but do not stir. Take a pound and a half of soft rice, a pint and a half of milk, a quarter of a pound of sugar, a quarter of a pound of butter, eight eggs, lemon flavor

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