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Rice Pudding
From The national course in home economics, 1917
Serves 3
Recipe attributed to Mrs. Mary Taxman.
Presented as published in 1917. 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
520Calories
13 gProtein
88 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein13 g
Carbohydrates88 g
Fiber2.1 g
Sugars61 g
Total Fat14 g
Saturated Fat8.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium321 mg
Potassium551 mg
Calcium424 mg
Iron1.6 mg
Magnesium61 mg
Phosphorus380 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C0.3 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate75 mcg
Choline60 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 191. The excerpt below is the record exactly as published.
RICE PUDDING. Wash one-half cupful of rice and put In a two-quart basin. Add to it two-thirds cupful of sugar, one-fourth teaspoonful of salt and a quart of milk. Grate over it a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.