Rice Pudding, No. 1

Name: Rice Pudding, No. 1
Ingredients: 3 cup rice; 1 quart milk; 3 cup sugar; 2 teaspoon salt; 3 teaspoon Pure Gold nutmeg; | teaspoon Pure Gold vanilla

From Blue Ribbon and Pure Gold cook book, 1905

Variations: Add 3 cup raisins when cooked. 3 hour before pudding is done, add well beaten egg yolk. Fold in stiffly beaten white when cooked. Add 2 ounces Blue Ribbon baking chocolate (melted) or 0.5 cup cocoa.

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

4857Calories

70 gProtein

1072 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories4857 kcal

Protein70 g

Carbohydrates1072 g

Fiber6.9 g

Sugars650 g

Total Fat37 g

Saturated Fat19 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol117 mg

Sodium5070 mg

Potassium2091 mg

Calcium1357 mg

Iron23 mg

Magnesium251 mg

Phosphorus1597 mg

Zinc10 mg

Copper1.2 mg

Manganese5.8 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E1.1 mg

Vitamin K0.5 mcg

Vitamin B61.5 mg

Vitamin B125.3 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)23 mg

Folate1230 mcg

Choline204 mg

Caffeine0 mg

Water922 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 57. The excerpt below is the record exactly as published.

Rice Pudding, No. 1—3 cup rice, 1 quart milk, 3 cup sugar, 2 teaspoon salt, 3 teaspoon Pure Gold nutmeg, or | teaspoon Pure Gold vanilla

Cook this with the app: pantry check, scaling, and the assistant.