Rice Pudding
From Practical West African cookery, 1910
A pudding made of native rice will only take about half an hour to bake.
Presented as published in 1910. 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
187Calories
9 gProtein
20 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein8.8 g
Carbohydrates20 g
Fiber0.1 g
Sugars12 g
Total Fat9.7 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol34 mg
Sodium93 mg
Potassium379 mg
Calcium303 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus259 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate26 mcg
Choline44 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 61. The excerpt below is the record exactly as published.
Rice Pudding. (I). 1 heaped up tablespoon rice. £ pint milk (if Ideal, 1 table- spoon to the rest of water.) 3 lumps or 1 dessertspoon sugar. £ teaspoon butter. 2 or 3 drops vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.