vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding
From The new practical housekeeping, 1890
Serves 3
Serve promptly to prevent falling.
Presented as published in 1890. 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
592Calories
18 gProtein
102 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein18 g
Carbohydrates102 g
Fiber1.3 g
Sugars76 g
Total Fat17 g
Saturated Fat5.7 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol340 mg
Sodium183 mg
Potassium441 mg
Calcium265 mg
Iron3 mg
Magnesium40 mg
Phosphorus369 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.2 mcg
Vitamin C18 mg
Vitamin A186 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate111 mcg
Choline277 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 483. The excerpt below is the record exactly as published.
Rice Pudding. — Boil half cup rice in salted water ten minutes, then drain and put in custard kettle with pint milk, tablespoon but- ter and cup sugar ; boil half an hour, or till rice is very soft, then beat to a smooth paste with wooden spoon, add well-beaten yolks of five eggs and zest and half the juice from a lemon
Cook this with the app: pantry check, scaling, and the assistant.