vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding, Baked
From Consult me, 1902
Serves 3
Presented as published in 1902. 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
712Calories
18 gProtein
134 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein18 g
Carbohydrates134 g
Fiber4.5 g
Sugars81 g
Total Fat13 g
Saturated Fat6.8 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol102 mg
Sodium156 mg
Potassium653 mg
Calcium484 mg
Iron3.3 mg
Magnesium63 mg
Phosphorus444 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.5 mcg
Vitamin C43 mg
Vitamin A134 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate155 mcg
Choline115 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 428. The excerpt below is the record exactly as published.
RICE PUDDING, Baked.— Swell the rice with a little milk in the oven or over the fire ; then add milk, egg, sugar, allspice, and lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.