Rice Pudding (Savoury)

Name: Rice Pudding (Savoury)
Ingredients: Four ounces of Rice; A quarter of a pint of Tomato Sauce; Two ounces of grated Parmesan; Two ounces of Bread-crumbs; Half an ounce of Butter

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

694Calories

27 gProtein

105 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories694 kcal

Protein27 g

Carbohydrates105 g

Fiber3.5 g

Sugars4.5 g

Total Fat29 g

Saturated Fat9 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol82 mg

Sodium1507 mg

Potassium671 mg

Calcium556 mg

Iron6.5 mg

Magnesium71 mg

Phosphorus528 mg

Zinc3.9 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A129 mcg

Vitamin E0.4 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.8 mg

Folate265 mcg

Choline15 mg

Caffeine0 mg

Water138 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 35. The excerpt below is the record exactly as published.

Rice Pudding (Savoury). Ingredients. Four ounces of Rice. A quarter of a pint of Tomato Sauce. Two ounces of grated Parmesan. Two ounces of Bread-crumbs. Half an ounce of Butter

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