vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding with Peaches
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
543Calories
15 gProtein
94 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein15 g
Carbohydrates94 g
Fiber1.2 g
Sugars58 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol44 mg
Sodium438 mg
Potassium647 mg
Calcium464 mg
Iron2.1 mg
Magnesium58 mg
Phosphorus429 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C1.6 mg
Vitamin A126 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate105 mcg
Choline68 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 85. The excerpt below is the record exactly as published.
RICE PUDDING WITH PEACHES. 3 cups milk 6 T. sugar 14 t. salt 2 eggs y2 cup rice V2 cup peaches
Cook this with the app: pantry check, scaling, and the assistant.