Rice Pudding (Steamed)

Name: Rice Pudding (Steamed)
Ingredients: 1 teacupful rice; i-| pint skim milk; 2 oz. shred suet; 2 switched eggs; | teacupful sugar; grated nutmeg

From The St. Mungo cookery book, 1904

Recipe by J. C.

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

1768Calories

39 gProtein

278 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1768 kcal

Protein39 g

Carbohydrates278 g

Fiber2.3 g

Sugars137 g

Total Fat55 g

Saturated Fat30 g

Monounsaturated Fat18 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol60 mg

Sodium314 mg

Potassium1436 mg

Calcium1017 mg

Iron7.8 mg

Magnesium137 mg

Phosphorus995 mg

Zinc5.4 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E1 mg

Vitamin K2.2 mcg

Vitamin B60.7 mg

Vitamin B124.4 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.4 mg

Folate425 mcg

Choline147 mg

Caffeine0 mg

Water687 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 43. The excerpt below is the record exactly as published.

RICE PUDDING (Steamed). I teacupful rice; i-| pint skim milk. Boil for ^ an hour. Add 2 oz. shred suet ; also 2 switched eggs, with | teacupful sugar and grated nutmeg

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