Rice Pudding

Name: Rice Pudding
Ingredients: half a teacup of rice; one quart of milk; the beaten yolks of four eggs; two ounces of sugar; the whites of the four eggs

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

1479Calories

76 gProtein

177 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1479 kcal

Protein76 g

Carbohydrates177 g

Fiber1.2 g

Sugars104 g

Total Fat51 g

Saturated Fat25 g

Monounsaturated Fat14 g

Polyunsaturated Fat5 g

Omega-30.2 g

Cholesterol861 mg

Sodium659 mg

Potassium1841 mg

Calcium1336 mg

Iron7.4 mg

Magnesium162 mg

Phosphorus1483 mg

Zinc7.6 mg

Copper0.4 mg

Manganese1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.7 mg

Vitamin K0.7 mcg

Vitamin B61.1 mg

Vitamin B127 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.8 mg

Niacin (B3)4.9 mg

Folate299 mcg

Choline767 mg

Caffeine0 mg

Water1125 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 88. The excerpt below is the record exactly as published.

half a teacup of rice, put it into a pan with one quart of milk ; cook it very slowly three hours ; turn it into a bowl to cool ; then add the beaten yolks of four eggs and two ounces of sugar. Mix well ; pour into a greased dish, and bake twenty minutes in a cool oven. Heap on the top the whites of the four eggs

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