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Rice Pudding
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
609Calories
20 gProtein
96 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein20 g
Carbohydrates96 g
Fiber0.7 g
Sugars52 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium797 mg
Calcium616 mg
Iron2.5 mg
Magnesium72 mg
Phosphorus557 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.9 mg
Folate131 mcg
Choline90 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 83. The excerpt below is the record exactly as published.
Rice Pudding. Six ounces of rice, three pints of milk, and three ounces of sugar. Pick and wash the rice; put it in a dish; add the milk, sugar, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.