vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. 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
803Calories
16 gProtein
69 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein16 g
Carbohydrates69 g
Fiber0.4 g
Sugars45 g
Total Fat52 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium943 mg
Potassium469 mg
Calcium337 mg
Iron2.2 mg
Magnesium43 mg
Phosphorus379 mg
Zinc2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate92 mcg
Choline192 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 43. The excerpt below is the record exactly as published.
Rice Pudding Y% cupful rice 3 eggs 3 cupfuls milk Powdered cinnamon to taste 34 cupful sugar Y cupful seeded raisins Y% cupful Crisco ¥ teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.