vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding
From Twentieth century home cook book, 1905
Serves 6
Serve with cream, slightly sweetened.
Presented as published in 1905. 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
194Calories
5 gProtein
38 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein5.3 g
Carbohydrates38 g
Fiber0.5 g
Sugars4.3 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol62 mg
Sodium25 mg
Potassium64 mg
Calcium21 mg
Iron1.7 mg
Magnesium16 mg
Phosphorus84 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate76 mcg
Choline51 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 18. The excerpt below is the record exactly as published.
Rice Pudding. — Rice pudding is eaten by everybody, even the most delicate. A good way to make it is as follows : In a quart bowl, take two eggs and two heaping tablespoonfuls of sugar, well beaten together; fill the bowl half full of cooked rice, bits of butter, and a handful of raisins; stir all well together, and then fill the bowl with new milk
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