Rice Pudding

Name: Rice Pudding
Ingredients: i qt. milk; \ tsp. salt; \ c. rice; \ c. sugar; i tsp. vanilla; \ c. raisins

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

1592Calories

41 gProtein

292 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1592 kcal

Protein41 g

Carbohydrates292 g

Fiber5.4 g

Sugars210 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol117 mg

Sodium984 mg

Potassium2277 mg

Calcium1284 mg

Iron5.6 mg

Magnesium173 mg

Phosphorus1180 mg

Zinc5.4 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D9.4 mcg

Vitamin C2.2 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K3.4 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)5.5 mg

Folate210 mcg

Choline189 mg

Caffeine0 mg

Water886 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 27. The excerpt below is the record exactly as published.

Rice Pudding Ingredients : i qt. milk \ tsp. salt \ c. rice \ c. sugar i tsp. vanilla \ c. raisins

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