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Rice Pudding, Boiled, Superior

Name: Rice Pudding, Boiled, Superior
Yield: 2 servings
Ingredients: a quarter of a pound of rice; a pint and a half of milk; a slice of butter; four well-whisked eggs; a spoonful of brandy

From Cassell's dictionary of cookery, 1892

Serves 2

Time to boil: one hour. Sufficient for four or five persons.

Presented as published in 1892. 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

585Calories

29 gProtein

63 gCarbs

34 gFat

Full nutrition (35 nutrients)

Calories585 kcal

Protein29 g

Carbohydrates63 g

Fiber0.7 g

Sugars18 g

Total Fat34 g

Saturated Fat10 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol451 mg

Sodium285 mg

Potassium754 mg

Calcium524 mg

Iron4.2 mg

Magnesium70 mg

Phosphorus636 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.5 mg

Vitamin B122.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)2.8 mg

Folate178 mcg

Choline362 mg

Caffeine0 mg

Alcohol2.3 g

Water412 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1561. The excerpt below is the record exactly as published.

Rice Pudding, Boiled, Superior.— No. 1. Wash a quarter of a pound of rice, and boil it gently in a pint and a half of milk till it is soft and thick. The milk should be sweetened and flavoured pleasantly with lemon or orange-rind, or almond, cocoa-nut, or vanilla. Pour the mixture into a basin, and when cold stir into it a slice of butter, four well- whisked eggs, and a spoonful of brandy

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