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Rice Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Each grain will be whole and separate, but soft as jelly.
Presented as published in 1907. 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
494Calories
18 gProtein
73 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein18 g
Carbohydrates73 g
Fiber5.6 g
Sugars51 g
Total Fat21 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol74 mg
Sodium774 mg
Potassium838 mg
Calcium674 mg
Iron1.4 mg
Magnesium71 mg
Phosphorus525 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C65 mg
Vitamin A157 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate58 mcg
Choline92 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 191. The excerpt below is the record exactly as published.
Rice Pudding Put 1 Qt milk, a good i/4 cup each of rice and sugar, 1 tablesp butter, % teasp salt, and the grated rind of a lemon or other flavoring
Cook this with the app: pantry check, scaling, and the assistant.