vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding
From Handbook of practical cookery, 1886
Serves 3
Can be enriched with 0.25 pound of raisins or made without egg for a plainer version.
Presented as published in 1886. 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
519Calories
15 gProtein
91 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein15 g
Carbohydrates91 g
Fiber1 g
Sugars31 g
Total Fat18 g
Saturated Fat5.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol113 mg
Sodium510 mg
Potassium478 mg
Calcium332 mg
Iron3.6 mg
Magnesium50 mg
Phosphorus368 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate182 mcg
Choline97 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 106. The excerpt below is the record exactly as published.
Rice Pudding.— One and one-half pint of milk, one half pound of rice, two ounces of sugar, one half tea-spoonful of salt, one egg, one ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.