Rice Pudding
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
130Calories
5 gProtein
19 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein4.8 g
Carbohydrates19 g
Fiber0.1 g
Sugars10 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium47 mg
Potassium196 mg
Calcium153 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus136 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate26 mcg
Choline22 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 43. The excerpt below is the record exactly as published.
RICE PUDDING (^ RECIPE) Soak one tablespoon rice one-half hour in eight table- spoons milk ; add one teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.