vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Pudding (Baked)
From Recipes for the million, 1891
Serves 5
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
496Calories
16 gProtein
80 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein16 g
Carbohydrates80 g
Fiber2.7 g
Sugars42 g
Total Fat22 g
Saturated Fat7.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol73 mg
Sodium153 mg
Potassium672 mg
Calcium521 mg
Iron2.1 mg
Magnesium61 mg
Phosphorus451 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.7 mcg
Vitamin C26 mg
Vitamin A125 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate107 mcg
Choline74 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 186. The excerpt below is the record exactly as published.
RICE PUDDING (BAKED). — Put into a baking dish half a pound of rice, a quarter of a pound of sugar, two ounces of butter, a little nutmeg or pounded allspice, lemon peel, and two quarts of milk
Cook this with the app: pantry check, scaling, and the assistant.