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Rice Pudding

Name: Rice Pudding
Yield: 3 servings
Ingredients: half a pound of Italian rice; a pint and a half of good milk; a quarter of a pound of pounded sugar; a pinch of salt; a small stick of vanilla; the yolks of three eggs

From Practical household cookery, 1891

Serves 3

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

644Calories

20 gProtein

110 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories644 kcal

Protein20 g

Carbohydrates110 g

Fiber1 g

Sugars50 g

Total Fat13 g

Saturated Fat6.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol215 mg

Sodium168 mg

Potassium525 mg

Calcium349 mg

Iron4.2 mg

Magnesium54 mg

Phosphorus432 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.5 mg

Folate198 mcg

Choline195 mg

Caffeine0 mg

Water262 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 179. The excerpt below is the record exactly as published.

RICE PUDDING. Wash half a pound of Italian rice, and boil it for fifteen minutes in a stewpan with a pint and a half of good milk, a quarter of a pound of pounded sugar, a pinch of salt, and a small stick of vanilla or any other flavouring, after which draw the stewpan from the fire, add the yolks of three eggs

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