Rice Pudding

Name: Rice Pudding
Ingredients: Three-fourths of a cup of rice; one-half cup of sugar; two teaspoons of vanilla; two quarts of milk; salt to taste; one-half cup of raisins

From Home dissertations, 1891

Presented as published in 1891. 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

2352Calories

76 gProtein

373 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories2352 kcal

Protein76 g

Carbohydrates373 g

Fiber6 g

Sugars257 g

Total Fat64 g

Saturated Fat37 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.4 g

Omega-30.2 g

Cholesterol234 mg

Sodium774 mg

Potassium3797 mg

Calcium2496 mg

Iron7.5 mg

Magnesium301 mg

Phosphorus2215 mg

Zinc10 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D19 mcg

Vitamin C2.2 mg

Vitamin A624 mcg

Vitamin E1.2 mg

Vitamin K3.4 mcg

Vitamin B61.6 mg

Vitamin B1211 mcg

Thiamin (B1)2 mg

Riboflavin (B2)2.9 mg

Niacin (B3)8.4 mg

Folate312 mcg

Choline365 mg

Caffeine0 mg

Water1752 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 143. The excerpt below is the record exactly as published.

RICE PUDDING. Three-fourths of a cup of rice, one-half cup of sugar, two teaspoons of vanilla, two quarts of milk, salt to taste. Nutmeg or raisins can be used for flavoring instead of vanilla. It requires one-half cup of raisins

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