Rice Pudding

Name: Rice Pudding
Ingredients: one-half cup of rice; three yolks of eggs; one-half cup sugar; one quart of scalded milk; the whites, beaten stiff; one-half spoonful of vanilla

From Arm & Hammer Soda book of valuable recipes, 1900

Presented as published in 1900. 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

1745Calories

76 gProtein

219 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1745 kcal

Protein76 g

Carbohydrates219 g

Fiber1.2 g

Sugars149 g

Total Fat61 g

Saturated Fat28 g

Monounsaturated Fat18 g

Polyunsaturated Fat6.9 g

Omega-30.2 g

Cholesterol1233 mg

Sodium802 mg

Potassium1990 mg

Calcium1394 mg

Iron9.1 mg

Magnesium175 mg

Phosphorus1681 mg

Zinc8.9 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A792 mcg

Vitamin E3.7 mg

Vitamin K1 mcg

Vitamin B61.3 mg

Vitamin B127.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.8 mg

Niacin (B3)5 mg

Folate346 mcg

Choline1061 mg

Caffeine0 mg

Water1101 g

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 11. The excerpt below is the record exactly as published.

RICE PUDDING. Put one-half cup of rice in covered dish with water and stew slowly about an hour. Add three yolks of eggs and one-half cup sugar. Stir. Add one quart of scalded milk. Cover Avith the whites, beaten stiff with one-half cup powdered sugar and one-half spoonful of A'anill

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