Rice Pudding, No. 2

Name: Rice Pudding, No. 2
Ingredients: 3 cup rice; 1 cup water; 2 tablespoons sugar; 4 teaspoon salt; 4 cup raisins; 24 cups milk; } teaspoon Pure Gold cinnamon

From Blue Ribbon and Pure Gold cook book, 1905

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

5473Calories

127 gProtein

1142 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories5473 kcal

Protein127 g

Carbohydrates1142 g

Fiber41 g

Sugars613 g

Total Fat68 g

Saturated Fat38 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.4 g

Omega-30.3 g

Cholesterol234 mg

Sodium10304 mg

Potassium9174 mg

Calcium3029 mg

Iron37 mg

Magnesium640 mg

Phosphorus3323 mg

Zinc17 mg

Copper3.3 mg

Manganese8 mg

Vitamin D19 mcg

Vitamin C17 mg

Vitamin A624 mcg

Vitamin E2.5 mg

Vitamin K27 mcg

Vitamin B63.4 mg

Vitamin B1211 mcg

Thiamin (B1)5 mg

Riboflavin (B2)3.9 mg

Niacin (B3)30 mg

Folate1268 mcg

Choline462 mg

Caffeine0 mg

Water2133 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. 2—3 cup rice, 1 cup water, 2 tablespoons sugar, 4 teaspoon salt, 4 cup raisins, 24 cups milk, } teaspoon Pure Gold cinnamon

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