Rice Pudding

Name: Rice Pudding
Ingredients: Yz cup rice; ^ cup raisins; 1 cup water; % stick cinnamon; 1 pint milk; Yi teaspoon salt; 34 cup corn syrup; ^ teaspoon lemon rind

From War cook book, 1918

Presented as published in 1918. 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

1139Calories

25 gProtein

234 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1139 kcal

Protein25 g

Carbohydrates234 g

Fiber5.5 g

Sugars150 g

Total Fat17 g

Saturated Fat9.3 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol58 mg

Sodium1480 mg

Potassium1549 mg

Calcium702 mg

Iron5.5 mg

Magnesium119 mg

Phosphorus688 mg

Zinc3.7 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D4.7 mcg

Vitamin C2.8 mg

Vitamin A156 mcg

Vitamin E0.5 mg

Vitamin K3.4 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5 mg

Folate210 mcg

Choline103 mg

Caffeine0 mg

Water710 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 30. The excerpt below is the record exactly as published.

RICE PUDDING. Yz cup rice ^ cup raisins 1 cup water % stick cinnamon 1 pint milk Yi teaspoon salt 34 cup corn syrup ^ teaspoon lemon rind

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