gluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding, a Rich One
From Consult me, 1902
Serves 3
Slices of candied orange, lemon and citron, if approved.
Presented as published in 1902. 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
917Calories
17 gProtein
80 gCarbs
72 gFat
Full nutrition (35 nutrients)
Calories917 kcal
Protein17 g
Carbohydrates80 g
Fiber4.7 g
Sugars1.8 g
Total Fat72 g
Saturated Fat30 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol358 mg
Sodium115 mg
Potassium526 mg
Calcium173 mg
Iron6 mg
Magnesium54 mg
Phosphorus301 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.3 mcg
Vitamin C180 mg
Vitamin A117 mcg
Vitamin E2.2 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate211 mcg
Choline205 mg
Caffeine0 mg
Alcohol3.1 g
Water182 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 428. The excerpt below is the record exactly as published.
RICE PUDDING, a Rich One. — Boil $ lb. of rice in water, with a bit of salt, till quite tender ; drain it dry ; mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter melted in the latter ; 4 ozs. of beef suet or marrow, or veal suet taken from a fillet of veal, finely shred, % lb. of cur- rants, two spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a grated lemon peeL
Cook this with the app: pantry check, scaling, and the assistant.