Rice Pudding
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
949Calories
37 gProtein
138 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories949 kcal
Protein37 g
Carbohydrates138 g
Fiber4.5 g
Sugars109 g
Total Fat43 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol148 mg
Sodium397 mg
Potassium2194 mg
Calcium1266 mg
Iron2.7 mg
Magnesium156 mg
Phosphorus1105 mg
Zinc4.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D9.4 mcg
Vitamin C2.2 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K3.3 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.7 mg
Folate56 mcg
Choline185 mg
Caffeine0 mg
Water878 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 22. The excerpt below is the record exactly as published.
2 tablespoonsful of lard or butter, i teaspoonful of salt, 1 teaspDonful of ginger, I-2 teaspoonful of cloves, 1-2 teaspoonful of cinnamon, stir in 1 cup of sour milk, i teaspoonful of soda, then add i quart of flour. Mrs. F\. Rvnott 317 E^"^^i^^^^t Str. Ivice Pudding I quart of mllK, t tablespoonful of butter, 2 table- vSpoonstul of rice, 1-2 cupful of raisins
Cook this with the app: pantry check, scaling, and the assistant.