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Rice Pudding

Name: Rice Pudding
Yield: 3 servings
Ingredients: half a pound of Italian rice; a pint and a half of good milk; a quarter of a pound of pounded sugar; a pinch of salt; a small stick of vanilla

From Practical household cookery, 1891

Serves 3

Presented as published in 1891. 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

572Calories

13 gProtein

110 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories572 kcal

Protein13 g

Carbohydrates110 g

Fiber1 g

Sugars50 g

Total Fat8.4 g

Saturated Fat4.7 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium97 mg

Potassium456 mg

Calcium321 mg

Iron3.3 mg

Magnesium48 mg

Phosphorus333 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.4 mg

Folate175 mcg

Choline48 mg

Caffeine0 mg

Water224 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 179. The excerpt below is the record exactly as published.

RICE PUDDING. Wash half a pound of Italian rice, and boil it for fifteen minutes in a stewpan with a pint and a half of good milk, a quarter of a pound of pounded sugar, a pinch of salt, and a small stick of vanilla

Cook this with the app: pantry check, scaling, and the assistant.