Rice Pudding
From Royal baker and pastry cook, 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
1152Calories
30 gProtein
206 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1152 kcal
Protein30 g
Carbohydrates206 g
Fiber1.8 g
Sugars136 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol88 mg
Sodium284 mg
Potassium1210 mg
Calcium933 mg
Iron3.9 mg
Magnesium110 mg
Phosphorus841 mg
Zinc4.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D7 mcg
Vitamin C7.7 mg
Vitamin A234 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B123.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.5 mg
Folate206 mcg
Choline136 mg
Caffeine0 mg
Water659 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 48. The excerpt below is the record exactly as published.
Rice Pudding. — 34 cup rice, 134 pints milk, 34 cup sugar, large pinch salt, 1 tablespoon lemon rind chopped fine
Cook this with the app: pantry check, scaling, and the assistant.