Rice Pudding (Plain)

Name: Rice Pudding (Plain)
Ingredients: One ounce and a half of Rice; One dessertspoonful of Sugar; One pint of Milk; Half an ounce of Butter; A little Nutmeg

From The Apsley cookery 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

464Calories

19 gProtein

61 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein19 g

Carbohydrates61 g

Fiber0.6 g

Sugars28 g

Total Fat27 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol92 mg

Sodium189 mg

Potassium783 mg

Calcium613 mg

Iron1.8 mg

Magnesium69 mg

Phosphorus544 mg

Zinc2.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.3 mg

Folate98 mcg

Choline89 mg

Caffeine0 mg

Water437 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 68. The excerpt below is the record exactly as published.

Rice Pudding (Plain). Ingredients. One ounce and a half of Rice. I One dessertspoonful of Sugar. One pint of Milk. | Half an ounce of Butter. A little Nutmeg

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