Rice Pudding (made with Cooked Rice)
From A text-book of cooking, 1915
Vanilla or nutmeg may be substituted for the lemon rind. Lemon Sauce with dates makes a tasty sauce for this pudding.
Presented as published in 1915. 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
1561Calories
24 gProtein
362 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1561 kcal
Protein24 g
Carbohydrates362 g
Fiber9.9 g
Sugars236 g
Total Fat9.6 g
Saturated Fat5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol29 mg
Sodium146 mg
Potassium1900 mg
Calcium454 mg
Iron7.7 mg
Magnesium140 mg
Phosphorus584 mg
Zinc3.5 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D2.3 mcg
Vitamin C4.4 mg
Vitamin A78 mcg
Vitamin E0.5 mg
Vitamin K6.6 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7 mg
Folate215 mcg
Choline72 mg
Caffeine0 mg
Water487 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 45. The excerpt below is the record exactly as published.
RICE PUDDING (made with Cooked Rice) 2 cupfuls cooked rice \ cupful raisins f-1 cupful milk J cupful sugar Grated rind J lemon
Cook this with the app: pantry check, scaling, and the assistant.