Rice Pudding

Name: Rice Pudding
Ingredients: One cup boiled rice; 3 cups milk; 1/2 cup sugar; 1 tablespoonful of corn starch; 2 eggs; Flavor with vanilla

From Delicate dishes, 1896

Presented as published in 1896. 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

999Calories

37 gProtein

142 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories999 kcal

Protein37 g

Carbohydrates142 g

Fiber0.1 g

Sugars136 g

Total Fat33 g

Saturated Fat17 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol460 mg

Sodium422 mg

Potassium1237 mg

Calcium956 mg

Iron1.8 mg

Magnesium100 mg

Phosphorus937 mg

Zinc4.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A394 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B124.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.8 mg

Folate47 mcg

Choline424 mg

Caffeine0 mg

Water721 g

As published

This recipe was extracted from Delicate dishes (1896), page 36. The excerpt below is the record exactly as published.

RICE PUDDING. One cup boiled rice, 3 cups milk, )^ cup sugar, i tablespoonful of corn starch, 2 eggs. Flavor with vanilla

Cook this with the app: pantry check, scaling, and the assistant.