Rice Pudding
From Camp cookery (Kephart), 1910
Presented as published in 1910. 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
728Calories
44 gProtein
46 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein44 g
Carbohydrates46 g
Fiber0 g
Sugars47 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol489 mg
Sodium512 mg
Potassium1600 mg
Calcium1255 mg
Iron1.8 mg
Magnesium128 mg
Phosphorus1182 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.1 mg
Folate47 mcg
Choline468 mg
Caffeine0 mg
Water935 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 68. The excerpt below is the record exactly as published.
Rice Pudding. — Mix 1 pint cold boiled rice with 1 quart milk and sugar to taste. Put in a well- greased pan, dust nutmeg or cinnamon over the top, and bake slowly one hour. Seeded raisins are an agreeable addition, and a couple of eggs
Cook this with the app: pantry check, scaling, and the assistant.