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Rice Pudding

From Mrs. Maclurcan's cookery book, 1899

Serves 6

Presented as published in 1899. 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

289Calories
6 gProtein
58 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein6.4 g
Carbohydrates58 g
Fiber0.4 g
Sugars34 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol125 mg
Sodium51 mg
Potassium88 mg
Calcium32 mg
Iron1.9 mg
Magnesium12 mg
Phosphorus104 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate84 mcg
Choline100 mg
Caffeine0 mg
Water33 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 88. The excerpt below is the record exactly as published.

ICED PUDDING. 1 J pts. boiled custard 1 box candied fruits ^ pt. milk. Mode.— -Make one and a half pints of boiled custard from the previous recipe, when cold, mix the half pint of milk with it ; put it in the ice cream machine, when frozen Pastry, Pies and Puddings, to the consistency of ice cream chop up the candied fruits, put in a mould, fill up with the ice cream, put on the lid and rub a little butter round the mould where the lid fits over. Cover with crushed ice and coarse salt for about an hour or an hour and a half ; turn out just before wanted. The moulds must have lids that fit well. 534— ICED SAGO PUDDING. 1 small cupful sago Vanilla 1 qt. milk 6 or 8 eggs Sugar. Mode. — Boil the sago with the milk until cooked, then beat up the eggs well, add the sugar, the essence of vanilla and the eggs to the sago, and stand until cold. Put into an ice cream machine until nearly set, stirring all the time, then place in moulds and bury in ice and salt, until required ; turn out just before using. 535— MACAEONI PUDDING. 4 ozs. macaroni Sugar 4 eggs Essence of lemon 1 pt. milk. Mode. — Put the macaroni on in water with a little salt, and allow it to boil for an hour or until tender, strain and put in a pie-dish, beat up the eg-gs well, add the milk and a small cupful of sugar, also a little essence of lemon, pour this over the macaroni and bake for twenty minutes. 536— EICE PUDDING. 1 cupful rice Small cupful sugar 4 eggs Essence of lemon or vanilla
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