Rice Pudding Without Eggs

Name: Rice Pudding Without Eggs
Ingredients: £ lb. Rice; 1 table spoonful of Suet; 1 table spoonful of Sugar; Nutmeg; 1 handful of Currants; 2 breakfast cupfuls of Milk

From Household cookery and laundry work, 1882

Skimmed milk works well; the suet provides necessary fat.

Presented as published in 1882. 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

1002Calories

16 gProtein

194 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories1002 kcal

Protein16 g

Carbohydrates194 g

Fiber2.9 g

Sugars13 g

Total Fat15 g

Saturated Fat8.1 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat0.9 g

Cholesterol10 mg

Sodium13 mg

Potassium263 mg

Calcium64 mg

Iron9.8 mg

Magnesium57 mg

Phosphorus263 mg

Zinc2.5 mg

Copper0.5 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)9.5 mg

Folate524 mcg

Choline14 mg

Caffeine0 mg

Water27 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 31. The excerpt below is the record exactly as published.

RICE PUDDING WITHOUT EGGS. £ lb. Rice. 1 table spoonful of Suet. 1 table spoonful of Sugar. Nutmeg. 1 handful of Currants. 2 breakfast cupfuls of Milk

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