Rice Pudding (Another Method)

Name: Rice Pudding (Another Method)
Ingredients: 1 pt. milk; 2 oz. sugar; 2 oz. rice; • grated nutmeg; \ oz. chopped suet

From Berridge House recipe book, 1910

Presented as published in 1910. 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

546Calories

4 gProtein

102 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories546 kcal

Protein4.3 g

Carbohydrates102 g

Fiber0.7 g

Sugars57 g

Total Fat14 g

Saturated Fat7.5 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat0.5 g

Cholesterol9.6 mg

Sodium4.4 mg

Potassium69 mg

Calcium17 mg

Iron2.5 mg

Magnesium14 mg

Phosphorus67 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)2.4 mg

Folate131 mcg

Choline4.1 mg

Caffeine0 mg

Water7.2 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 16. The excerpt below is the record exactly as published.

Rice Pudding- (Another Method) 1 pt. milk, 2 oz. sugar, 2 oz. rice, • grated nutmeg. \ oz. chopped suet

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