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Rice Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Presented as published in 1882. 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
821Calories
12 gProtein
180 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories821 kcal
Protein12 g
Carbohydrates180 g
Fiber1.2 g
Sugars109 g
Total Fat6.8 g
Saturated Fat3.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol22 mg
Sodium4925 mg
Potassium379 mg
Calcium254 mg
Iron3.9 mg
Magnesium44 mg
Phosphorus287 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate205 mcg
Choline38 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 120. The excerpt below is the record exactly as published.
RICE PUDDING. Soak I cupful of the best rice, and after soaking 4 hours drain it off. Place the rice in a pudding dish, and add i cupful sugar, i tea-spoonful salt, and 1 1 cupfuls milk and spice
Cook this with the app: pantry check, scaling, and the assistant.