Rice Pudding
From Berridge House recipe book, 1910
Presented as published in 1910. 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
254Calories
6 gProtein
61 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein5.5 g
Carbohydrates61 g
Fiber11 g
Sugars4.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.8 mg
Potassium225 mg
Calcium150 mg
Iron3.2 mg
Magnesium29 mg
Phosphorus77 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate144 mcg
Choline12 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 16. The excerpt below is the record exactly as published.
Rice Pudding 2 oz. rice, lemon rind, i pt. milk, sugar.
Cook this with the app: pantry check, scaling, and the assistant.