Rice Pudding

Name: Rice Pudding
Ingredients: 3 tablespoons raw rice; 3 tablespoons sugar; 1V2 quarts milk; Nutmeg to taste; vanilla to taste

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

1156Calories

50 gProtein

133 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1156 kcal

Protein50 g

Carbohydrates133 g

Fiber0 g

Sugars109 g

Total Fat47 g

Saturated Fat27 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol175 mg

Sodium557 mg

Potassium2229 mg

Calcium1801 mg

Iron0.1 mg

Magnesium184 mg

Phosphorus1513 mg

Zinc6.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B127.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2 mg

Niacin (B3)2 mg

Folate0 mcg

Choline260 mg

Caffeine0 mg

Water1294 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 28. The excerpt below is the record exactly as published.

RICE PUDDING. Mrs. J. F. Stilwell. 3 tablespoons raw rice. 3 tablespoons sugar. 1V2 quarts milk. Nutmeg and vanilla to taste

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