vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding (Alternate)
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
575Calories
14 gProtein
48 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein14 g
Carbohydrates48 g
Fiber0.3 g
Sugars30 g
Total Fat37 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol237 mg
Sodium126 mg
Potassium504 mg
Calcium405 mg
Iron1.3 mg
Magnesium43 mg
Phosphorus390 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A346 mcg
Vitamin E1.2 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate71 mcg
Choline166 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 155. The excerpt below is the record exactly as published.
one-half cup rice and three cups milk into double boiler ard steam imtil soft, add one pint milk, one-half cup sweet cream or butter, yolks of three eggs well beaten, five tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.