vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding (Fine)
From Original White House Cookbook, 1887
Serves 5
Presented as published in 1887. 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
889Calories
6 gProtein
61 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein5.8 g
Carbohydrates61 g
Fiber2.4 g
Sugars42 g
Total Fat74 g
Saturated Fat39 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol212 mg
Sodium58 mg
Potassium586 mg
Calcium158 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus171 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline7.7 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 262. The excerpt below is the record exactly as published.
RICE PUDDING. (Fine.) W ASH a teacupful of rice and boil it in two teacupfuls of water ; then, add, while the rice is hot, three tablespoonfuls of butter, five tablespoon- fuls of sugar, five eggs well beaten, one tablespoonful of powdered nutmeg, a little salt, one glass of wine, a quarter of a pound of raisins, stoned and cut in halves, a quarter of a pound of Zante currants, a quarter of a pound of citron cut in slips, and one quart of cream
Cook this with the app: pantry check, scaling, and the assistant.