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Rice Pudding (No. 2)

Name: Rice Pudding (No. 2)
Yield: 8 servings
Ingredients: 2 tablespoons of rice (raw); 2 quarts of milk; Sweetened to taste; 1 handful of seedless raisins

From The Blue grass cook book, 1904

Serves 8

Presented as published in 1904. 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

166Calories

8 gProtein

16 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein8.3 g

Carbohydrates16 g

Fiber0.2 g

Sugars14 g

Total Fat7.8 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium94 mg

Potassium392 mg

Calcium302 mg

Iron0.2 mg

Magnesium31 mg

Phosphorus252 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0.1 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate6.6 mcg

Choline44 mg

Caffeine0 mg

Water215 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 59. The excerpt below is the record exactly as published.

RICE PUDDING (No. 2) Mrs. A. Moore, Jr. 2 tablespoons of rice (raw), 2 quarts of milk, Sweetened to taste, ^ 1 handful of seedless raisins

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