Rice Pudding
From Carolina cookery from Quaker kitchens, 1924
—Mrs. L. L. Farlow.
Presented as published in 1924. 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
855Calories
27 gProtein
162 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories855 kcal
Protein27 g
Carbohydrates162 g
Fiber8.5 g
Sugars135 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium284 mg
Potassium1912 mg
Calcium473 mg
Iron5.1 mg
Magnesium109 mg
Phosphorus630 mg
Zinc3 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D4.3 mcg
Vitamin C4.4 mg
Vitamin A238 mcg
Vitamin E1.4 mg
Vitamin K6.9 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate56 mcg
Choline358 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 29. The excerpt below is the record exactly as published.
RICE PUDDING 2 qts. milk % tsp. nutmeg or 1 tsp. 4% cup raw rice vanilla % cup sugar or more % eup chopped raisins, if desired Cook in slow oven and when a light brown crust forms stir down each time until the pudding is done.{ Cook about two hours). —Mrs. Anna Tomlinson. RICE PUDDING 2 cups boiled rice 1 cup of milk 1 cup raisins Salt 2 yolks of eggs Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.