Rice Pudding

Name: Rice Pudding
Ingredients: One and one-half pints of milk; one-half a pound of rice; two ounces of sugar; one-half teaspoonful of salt; one egg; one ounce of butter

From The art of cooking, 1880

Can add raisins for enrichment or omit the egg for a simpler version.

Presented as published in 1880. 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

1556Calories

46 gProtein

272 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1556 kcal

Protein46 g

Carbohydrates272 g

Fiber2.9 g

Sugars92 g

Total Fat53 g

Saturated Fat16 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol340 mg

Sodium1530 mg

Potassium1433 mg

Calcium996 mg

Iron11 mg

Magnesium150 mg

Phosphorus1104 mg

Zinc6.2 mg

Copper0.5 mg

Manganese2.5 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A314 mcg

Vitamin E1.1 mg

Vitamin K0.4 mcg

Vitamin B60.9 mg

Vitamin B124.4 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)10 mg

Folate547 mcg

Choline290 mg

Caffeine0 mg

Water713 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 72. The excerpt below is the record exactly as published.

Bice Pudding. — One and one-half pints of milk, one-half a pound of rice, two ounces of sugar, one-half teaspoonful of salt, one egg, one ounce of butter

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