Rice Pudding No. 2

Name: Rice Pudding No. 2
Ingredients: Wash one teacup of rice; a half teaspoonful salt; two heaping tablespoonfuls sugar; one quart milk

From The Elm City cook book, 1896

This is a very cheap and excellent dish.

Presented as published in 1896. 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

1329Calories

45 gProtein

212 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1329 kcal

Protein45 g

Carbohydrates212 g

Fiber2.3 g

Sugars72 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol117 mg

Sodium1546 mg

Potassium1667 mg

Calcium1250 mg

Iron7.7 mg

Magnesium160 mg

Phosphorus1189 mg

Zinc6 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)8.5 mg

Folate410 mcg

Choline184 mg

Caffeine0 mg

Water879 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 18. The excerpt below is the record exactly as published.

RICE PUDDING No. 2. Wash one teacup of rice, and Wee into a baking dish, well buttered, add a half teaspoonful salt, two heaping tablespoonfuls sugar, one quart milk

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