Rice Pudding

Name: Rice Pudding
Ingredients: 1/2 lb. of rice; 1 quart of milk; 2 eggs; 2 oz. of moist sugar; 2 oz. of suet; Grated nutmeg

From The official handbook for the National Training School for Cookery, 1891

Average cost of Rice Pudding (about one quart).

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

2264Calories

62 gProtein

284 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories2264 kcal

Protein62 g

Carbohydrates284 g

Fiber3.2 g

Sugars104 g

Total Fat96 g

Saturated Fat52 g

Monounsaturated Fat29 g

Polyunsaturated Fat5.2 g

Omega-30.2 g

Cholesterol528 mg

Sodium528 mg

Potassium1875 mg

Calcium1322 mg

Iron12 mg

Magnesium188 mg

Phosphorus1454 mg

Zinc8 mg

Copper0.6 mg

Manganese2.5 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A472 mcg

Vitamin E2.6 mg

Vitamin K2.6 mcg

Vitamin B61.2 mg

Vitamin B126.3 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.9 mg

Niacin (B3)11 mg

Folate572 mcg

Choline484 mg

Caffeine0 mg

Water964 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 122. The excerpt below is the record exactly as published.

RICE PUDDING. Average cost of " Rice Pudding" (about one quart). INGREDIENTS. d. \ lb. of rice i£ 1 quart of milk 5 2 eggs 2 2 oz. of moist sugar , o^ 2 oz. of suet 1 Grated nutmeg

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