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Rice Pudding for an Invalid
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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
125Calories
5 gProtein
17 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein5 g
Carbohydrates17 g
Fiber0.2 g
Sugars5.9 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium47 mg
Potassium199 mg
Calcium154 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus139 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate33 mcg
Choline23 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 303. The excerpt below is the record exactly as published.
Rice Pudding: fop an Invalid. — Take half an ounce of well-washed rice, and soak it for an hour in a quarter of a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.