Rice Pudding
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
993Calories
36 gProtein
147 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories993 kcal
Protein36 g
Carbohydrates147 g
Fiber2.6 g
Sugars115 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium2718 mg
Potassium1854 mg
Calcium1239 mg
Iron2.3 mg
Magnesium142 mg
Phosphorus1069 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D9.4 mcg
Vitamin C1.1 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.8 mg
Folate79 mcg
Choline181 mg
Caffeine0 mg
Water870 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 57. The excerpt below is the record exactly as published.
Rice Pudding. 5 tablespoons rice 3]^ pints milk 6 tablespoons sugar i teaspoon salt j4 cup raisins Fl avor with nutmeg Stir the ingredients well together, and cover the pudding the first hour of its moderate baking, stirring every fifteen minutes, so it will form the cream which makes it so delicious. Then uncover and cook slowly stirring it . every ten minutes twice, then let it slowly brown on the top for ten minutes more, taking one and a-half hours to bake. The rice kernels should be perfectly soft, amidst the delicate cream that has formed of the starch of the rice and the milk. This simple pudding when perfectly made and baked, eaten cold in summer is as delicious as ice cream. Much depends upon the careful baking. It is a delight to the housekeeper when she has made a gopd dish, to have it baked well, for baking either makes or prevents success. Rice Pudding. 3 tablespoons rice i quart milk 3 tablespoons sugar i even teaspoon salt J^ cup raisins Grated nutmeg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.