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 My mother's cook book, 1902

Pudding should be served hot.

Presented as published in 1902. 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

1485Calories

40 gProtein

272 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories1485 kcal

Protein40 g

Carbohydrates272 g

Fiber2.9 g

Sugars92 g

Total Fat48 g

Saturated Fat14 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol154 mg

Sodium1459 mg

Potassium1364 mg

Calcium968 mg

Iron9.8 mg

Magnesium144 mg

Phosphorus1005 mg

Zinc5.6 mg

Copper0.5 mg

Manganese2.5 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.8 mg

Vitamin B123.9 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)10 mg

Folate524 mcg

Choline143 mg

Caffeine0 mg

Water675 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 72. The excerpt below is the record exactly as published.

Rice 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.