Rice Pudding
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
1296Calories
38 gProtein
216 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1296 kcal
Protein38 g
Carbohydrates216 g
Fiber1.2 g
Sugars147 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium1542 mg
Potassium1566 mg
Calcium1226 mg
Iron3.9 mg
Magnesium139 mg
Phosphorus1087 mg
Zinc5.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.7 mg
Folate205 mcg
Choline179 mg
Caffeine0 mg
Water869 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 71. The excerpt below is the record exactly as published.
Rice Pudding £ c. rice £ ts. salt £ c. sugar 1 qt. milk
Cook this with the app: pantry check, scaling, and the assistant.