Rice Pudding, No. 1
From Blue Ribbon cook book, 1905
Variations include adding raisins, egg yolk, or melted chocolate.
Presented as published in 1905. 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
1105Calories
38 gProtein
166 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1105 kcal
Protein38 g
Carbohydrates166 g
Fiber1.3 g
Sugars97 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium1542 mg
Potassium1567 mg
Calcium1226 mg
Iron3.9 mg
Magnesium139 mg
Phosphorus1088 mg
Zinc5.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.7 mg
Folate205 mcg
Choline179 mg
Caffeine0 mg
Water869 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 57. The excerpt below is the record exactly as published.
% teaspoon salt, 2 teaspoons Blue Ribbon ginger, 1 egg, 1 tablespoon butter. Cook cornmeal and milk in double boiler until mixture thickens; add other ingredients. Pour into greased baking dish, set in a pan of warm water and cook 1 hour in a slow oven; 275° F. Apple Indian Pudding—Add sliced apples to above recipe. Shredded Wheat Pudding—To every shredded wheat biscuit, add 2 cups hot milk, 1 egg, 14 cup molasses, 14 teaspoon salt, 4 teaspoon Blue Ribbon cinnamon. Pour liquids over biscuits and bake in a moderate oven until set—about 30 minutes. Junket—1 junket tablet, 1 tablespoon lukewarm water, 1 quart milk, 14 cup sugar, 1 teaspoon Blue Ribbon flavoring. Dissolve tablet in the water. Heat milk in double boiler to lukewarm, 90 degrees F. Do not overheat or it will not thicken. Remove, add sugar, stir until dissolved. Add dissolved tablet and flavoring. Pour into individual glasses or large serving dish. Let stand at room temperature until firm. Then chill, and serve. A drop of vegetable coloring adds to the attractiveness. %4 cup of caramel syrup may be used in place of the sugar. 1 cup strong coffee may be sub- stituted for 1 of milk. Rice Pudding, No. 1—% cup rice, 1 quart milk, 44 cup sugar, % tea- spoon salt, 144 teaspoon Blue Ribbon nutmeg
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