Rice Pudding
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. Worley Laws, Lewis Fork Club
Presented as published in 1947. 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
2473Calories
29 gProtein
497 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories2473 kcal
Protein29 g
Carbohydrates497 g
Fiber11 g
Sugars325 g
Total Fat70 g
Saturated Fat18 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol153 mg
Sodium81 mg
Potassium1713 mg
Calcium227 mg
Iron11 mg
Magnesium119 mg
Phosphorus445 mg
Zinc2.9 mg
Copper0.9 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E3.3 mg
Vitamin K8.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate419 mcg
Choline31 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 54. The excerpt below is the record exactly as published.
RICE PUDDING 6 T. cream lg cup raisins 2 VT. butter 1 cup rice 3 egg yolks 1 cup sugar 1 t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.