Rice Pudding
From The Stag Cook Book: Written for Men by Men, 1922
Cook the rice for twenty-three minutes before baking.
Presented as published in 1922. 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
1847Calories
63 gProtein
289 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1847 kcal
Protein63 g
Carbohydrates289 g
Fiber2.3 g
Sugars149 g
Total Fat47 g
Saturated Fat23 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.2 g
Omega-30.2 g
Cholesterol675 mg
Sodium2927 mg
Potassium1882 mg
Calcium1336 mg
Iron10 mg
Magnesium179 mg
Phosphorus1486 mg
Zinc8 mg
Copper0.5 mg
Manganese2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B61.1 mg
Vitamin B126.6 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)2.1 mg
Niacin (B3)8.6 mg
Folate480 mcg
Choline625 mg
Caffeine0 mg
Water996 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 7. The excerpt below is the record exactly as published.
RICE PUDDING I am president of the S. R. R. R. P. — the Society for Restoration of Raisins to Rice Pudding. I have made a list of New York hotels and clubs and rated them according to the number of raisins they put in a portion of rice pudding as follows: Class D — no raisins Class C — I raisin Class B — 3 or more raisins Class A — ^plenty of raisins To my mind, rice pudding without raisins is like Hamlet without the eggs. I cup rice 4 cups milk 3 eggs 54 cup sugar I teaspoonful salt I package seedless raisins I teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.