Rice Pudding with Caramel

Name: Rice Pudding with Caramel
Ingredients: Rice 2 oz.; Milk I pint.; Eggs 2 (well beaten).; Vanilla essence to taste.; Sugar to taste.

From Home cookery, 1898

Presented as published in 1898. 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

642Calories

33 gProtein

69 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories642 kcal

Protein33 g

Carbohydrates69 g

Fiber0.7 g

Sugars24 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol430 mg

Sodium330 mg

Potassium934 mg

Calcium671 mg

Iron4.2 mg

Magnesium84 mg

Phosphorus755 mg

Zinc4 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.4 mg

Vitamin K0.4 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)3 mg

Folate178 mcg

Choline384 mg

Caffeine0 mg

Water512 g

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 46. The excerpt below is the record exactly as published.

Rice Pudding with Caramel. Rice 2 oz. Milk I pint. Eggs 2 (well beaten). Vanilla essence to taste. Sugar to taste.

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