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Rice Pudding
From The Institute cook book, 1913
Serves 4
A cup of seeded or seedless raisins may be baked in the pudding if desired.
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
470Calories
18 gProtein
65 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein18 g
Carbohydrates65 g
Fiber0.3 g
Sugars49 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium478 mg
Potassium757 mg
Calcium606 mg
Iron1 mg
Magnesium64 mg
Phosphorus518 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate51 mcg
Choline88 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 77. The excerpt below is the record exactly as published.
RICE PUDDING 2 quarts milk % cup rice 1/2 teaspoon salt % cup sugar Grated nutmeg or cinnamon
Cook this with the app: pantry check, scaling, and the assistant.