Rice Pudding
From Instruction in cookery (London School Board receipts), 1890
The rice may be boiled first, if liked, and if it be, the pudding will take less time to bake. Time: 2½ hours.
Presented as published in 1890. 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
1178Calories
33 gProtein
71 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1178 kcal
Protein33 g
Carbohydrates71 g
Fiber0.5 g
Sugars72 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol156 mg
Sodium375 mg
Potassium1480 mg
Calcium1205 mg
Iron0.2 mg
Magnesium121 mg
Phosphorus998 mg
Zinc4.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C0.1 mg
Vitamin A312 mcg
Vitamin E1.3 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B125.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate2.4 mcg
Choline177 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 18. The excerpt below is the record exactly as published.
RICE PUDDING. Ingredients ; — 1 1 1 2 _x 2 quart of Milk, teacupful of Rice, oz. of Suet. table-spoonfuls of Moist Sugar, teaspoonful of Grated Nutmeg. Method : — Wash the rice, either in a hair sieve or in a cloth put over a basin. Put it into a pie-dish with the sugar and nutmeg. Mix all together. Pour in the milk. Sprinkle the suet and grate a little nutmeg over the top. Bake the pudding in a moderate oven from 1A to 2 hours. Turn it in the oven two or three times. Serve hot or cold. The rice may be boiled first, if liked, and if it be, the pudding will take less time to bake. Time, 2| hours. 50 (71) FRUIT PUDDING. Ingredients : — 1 lb. of Fruit (Apples or any Fruit in season). 1 lb. of Flour. 3 or 4 ozs. of Suet
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