Rice Pudding
From The official handbook for the National Training School for Cookery, 1891
Watch the pudding occasionally to ensure it remains full of milk.
Presented as published in 1891. 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
341Calories
16 gProtein
35 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories341 kcal
Protein16 g
Carbohydrates35 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium731 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Water429 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 114. The excerpt below is the record exactly as published.
RICE PUDDING. Average cost of " Rice Pudding" (about one pint). INGREDIENTS. d. 1 1 oz. of Carolina rice o| Butter o^ 1 tablespoonful of moist sugar o\ 1 pint of milk 2* ~7i Time required, about two hours. Now we will show you how to make a plain Rice Padding. 1. We take a pint dish and hitter it well inside. 2. We take one ounce and a half of Carolina rice> and wash it well in two or three waters. 3. We put the rice into the buttered dish, and sprinkle over it a tablespoonfil of moist sugar. 4. We fill up the dish with milk. N.B. — Nutmeg may be grated, ox pounded cinnamon be sifted
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