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Rice Pudding

Name: Rice Pudding
Yield: 6 servings
Ingredients: Three-fourths cup rice; add a tablespoon of butter; a cup of white sugar; two eggs; as much milk as necessary to thin; a pinch of powdered mace

From The Twin-city housewife, 1920

Serves 6

Presented as published in 1920. 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

236Calories

4 gProtein

51 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories236 kcal

Protein3.8 g

Carbohydrates51 g

Fiber0.3 g

Sugars34 g

Total Fat3.8 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol68 mg

Sodium27 mg

Potassium56 mg

Calcium21 mg

Iron1.3 mg

Magnesium8.2 mg

Phosphorus63 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A28 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate59 mcg

Choline51 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 54. The excerpt below is the record exactly as published.

Rice Pudding Three-fourths cup rice put in a double boiler with enough water to keep from burning. When done add a tablespoon of butter, a cup of white sugar, two eggs, as much milk as necessary to thin, and a pinch of powdered mace

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