Rice Pudding
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
761Calories
22 gProtein
131 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein22 g
Carbohydrates131 g
Fiber1.2 g
Sugars61 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium1357 mg
Potassium834 mg
Calcium625 mg
Iron3.9 mg
Magnesium80 mg
Phosphorus594 mg
Zinc3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate205 mcg
Choline92 mg
Caffeine0 mg
Water440 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 48. The excerpt below is the record exactly as published.
Rice Pudding. 2 cups milk. 3. tbsp. sugar. ; Ye Cupe(scant)s tice: a little nutmeg or other flavouring. Y% tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.