Rice Pudding
From Food study, 1917
The raisins may be omitted and a little grated rind of a lemon used; or cinnamon, ginger, or nutmeg. Molasses or maple syrup may be substituted for the sugar.
Presented as published in 1917. 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
532Calories
17 gProtein
97 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein17 g
Carbohydrates97 g
Fiber2.7 g
Sugars34 g
Total Fat9.2 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium1299 mg
Potassium464 mg
Calcium202 mg
Iron2 mg
Magnesium38 mg
Phosphorus304 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D2.2 mcg
Vitamin C0.5 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate34 mcg
Choline171 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 35. The excerpt below is the record exactly as published.
RICE PUDDING. £ c, steamed rice 1 tbsp. sugar \ c. milk \ tsp. salt \ egg 2 tbsp. raisins
Cook this with the app: pantry check, scaling, and the assistant.