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Rice Pudding
From The Henderson cook book, 1914
Serves 2
Eat cold with cream.
Presented as published in 1914. 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
576Calories
15 gProtein
103 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein15 g
Carbohydrates103 g
Fiber0.9 g
Sugars68 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol44 mg
Sodium142 mg
Potassium605 mg
Calcium467 mg
Iron2 mg
Magnesium55 mg
Phosphorus421 mg
Zinc2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C3.9 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate103 mcg
Choline68 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 45. The excerpt below is the record exactly as published.
RICE PUDDING. One-half cup rice, 1% pints milk, % cup sugar, large pinch salt, 1 tablespoon lemon rind chopped fine
Cook this with the app: pantry check, scaling, and the assistant.