Rice Pudding
From Cookery book and general axioms for plain cookery, 1890
Eggs are not necessary for Rice or any Farinaceous Puddings, though they add to the nourishment.
Presented as published in 1890. 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
1338Calories
40 gProtein
161 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1338 kcal
Protein40 g
Carbohydrates161 g
Fiber1.5 g
Sugars72 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol136 mg
Sodium378 mg
Potassium1598 mg
Calcium1232 mg
Iron4.9 mg
Magnesium145 mg
Phosphorus1119 mg
Zinc5.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E1 mg
Vitamin K1.1 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.8 mg
Folate262 mcg
Choline182 mg
Caffeine0 mg
Water873 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 9. The excerpt below is the record exactly as published.
RICE PUDDING. Ingredients : — 1 quart milk. 4 oz. rice. 2 tablespoonfuls sugar, or to taste, f 1 oz. suet shredded, or \ A little butter or clarified dripping. Grated nutmeg to taste. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.