Rice Pudding

Name: Rice Pudding
Ingredients: Six ounces of Rice; One quart of Water; One quart of Milk; Piece of Lemon Peel; Cinnamon; Yolks of three Eggs; Sugar; One pound of Minced Apples; Puff Paste

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 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

2432Calories

55 gProtein

461 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories2432 kcal

Protein55 g

Carbohydrates461 g

Fiber19 g

Sugars302 g

Total Fat49 g

Saturated Fat19 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol117 mg

Sodium497 mg

Potassium2255 mg

Calcium1434 mg

Iron8.5 mg

Magnesium204 mg

Phosphorus1245 mg

Zinc6.4 mg

Copper0.7 mg

Manganese2 mg

Vitamin D9.4 mcg

Vitamin C147 mg

Vitamin A324 mcg

Vitamin E4 mg

Vitamin K3 mcg

Vitamin B61.2 mg

Vitamin B125.3 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.9 mg

Niacin (B3)9 mg

Folate406 mcg

Choline208 mg

Caffeine0 mg

Water2325 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 32. The excerpt below is the record exactly as published.

RICE PUDDING Ingredients : Six ounces of Rice One quart of Water One quart of Milk Piece of Lemon Peel Cinnamon Yolks of three Eggs Sugar One pound of Minced Apples Puff Paste

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