Rice Pudding

Name: Rice Pudding
Ingredients: 1 quart milk; 3 eggs, beaten light; 4 tablespoons sugar; 1 teaspoon vanilla; 1^ cups cooked rice; J package seedless raisins

From Purity flour cookbook, 1917

Presented as published in 1917. 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

1568Calories

53 gProtein

243 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1568 kcal

Protein53 g

Carbohydrates243 g

Fiber4.5 g

Sugars100 g

Total Fat41 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol193 mg

Sodium944 mg

Potassium1736 mg

Calcium1366 mg

Iron7.8 mg

Magnesium177 mg

Phosphorus1258 mg

Zinc6.6 mg

Copper0.4 mg

Manganese2 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A406 mcg

Vitamin E1 mg

Vitamin K1.4 mcg

Vitamin B60.9 mg

Vitamin B125.4 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2 mg

Niacin (B3)12 mg

Folate312 mcg

Choline306 mg

Caffeine0 mg

Water1095 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 33. The excerpt below is the record exactly as published.

RICE PUDDING 1 quart milk. 3 eggs, beaten light. 4 tablespoons sugar. 1 teaspoon vanilla. 1^ cups cooked rice. J package seedless raisins

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