Rice Pudding

Name: Rice Pudding
Ingredients: 2 cups milk; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon flavoring extract; 2 cups cooked rice; 1 cup sugar; 4 eggs

From The Carbon County cook book, 1926

Garnish with peaches and whipped cream.

Presented as published in 1926. 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

1883Calories

52 gProtein

337 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1883 kcal

Protein52 g

Carbohydrates337 g

Fiber1.4 g

Sugars226 g

Total Fat58 g

Saturated Fat16 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.6 g

Omega-30.1 g

Cholesterol865 mg

Sodium478 mg

Potassium1168 mg

Calcium756 mg

Iron8.8 mg

Magnesium130 mg

Phosphorus1063 mg

Zinc6.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B61 mg

Vitamin B124.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)7 mg

Folate325 mcg

Choline682 mg

Caffeine0 mg

Water833 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 24. The excerpt below is the record exactly as published.

Rice Pudding. 2 cups milk, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon flavoring extract, 2 cups cooked rice, 1 cup sugar, 4 eggs

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