Rice Pudding
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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
1486Calories
39 gProtein
282 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1486 kcal
Protein39 g
Carbohydrates282 g
Fiber5.4 g
Sugars194 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol430 mg
Sodium939 mg
Potassium1670 mg
Calcium743 mg
Iron6.7 mg
Magnesium137 mg
Phosphorus898 mg
Zinc5 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D6.7 mcg
Vitamin C2.2 mg
Vitamin A316 mcg
Vitamin E1.5 mg
Vitamin K3.6 mcg
Vitamin B60.9 mg
Vitamin B123.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)5.3 mg
Folate206 mcg
Choline397 mg
Caffeine0 mg
Water702 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 13. The excerpt below is the record exactly as published.
RICE PUDDING Mrs. Ruby Wilson 2 eggs 1 1/2 c. cooked rice 2 c. milk 1/4 tsp. salt 1/2 c. raisins 1/2 c. sugar 1/8 tsp. cinnamon or nutmeg 1 tbsp. powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.