Rice Pudding
From Physical culture cook book, 1901
Good.
Presented as published in 1901. 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
2025Calories
65 gProtein
308 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories2025 kcal
Protein65 g
Carbohydrates308 g
Fiber0.3 g
Sugars294 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol234 mg
Sodium744 mg
Potassium2954 mg
Calcium2406 mg
Iron1.1 mg
Magnesium238 mg
Phosphorus1994 mg
Zinc8.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D19 mcg
Vitamin C0 mg
Vitamin A624 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B1211 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)3 mg
Folate51 mcg
Choline348 mg
Caffeine0 mg
Water1720 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 52. The excerpt below is the record exactly as published.
Rice Pudding (Good). — Take two table- spoonfuls rice, wash, pour boiling water over and let stand five minutes; throw off, add a cup of sugar, a little vanilla and two quarts of milk
Cook this with the app: pantry check, scaling, and the assistant.