Rice Pudding with Raisins

Name: Rice Pudding with Raisins
Ingredients: one-half cup of rice; two tablespoonfuls of sugar; one-half cup of raisins; four cups of milk; a cup of hot milk

From Every-day dishes and every-day work, 1897

Best made the day before serving.

Presented as published in 1897. 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

1288Calories

41 gProtein

216 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1288 kcal

Protein41 g

Carbohydrates216 g

Fiber5.4 g

Sugars134 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol117 mg

Sodium400 mg

Potassium2269 mg

Calcium1283 mg

Iron5.5 mg

Magnesium172 mg

Phosphorus1179 mg

Zinc5.4 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D9.4 mcg

Vitamin C2.2 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K3.4 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)5.5 mg

Folate210 mcg

Choline189 mg

Caffeine0 mg

Water884 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 73. The excerpt below is the record exactly as published.

Rice Pudding with Raisins.— Wash thoroughly one-half cup of rice, and soak for two hours in warm water. Drain off the 118 EVERY-DAY DISHES. ^ water, add two tablespoonfuls of sugar, one-half cup of raisins, and four cups of milk. Put in an earthen pudding-dish and cook for two hours in a moderate oven, stirring once or twice be- fore the rice begins to swell; then add a cup of hot milk

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