Rice Pudding (Without Eggs)

Name: Rice Pudding (Without Eggs)
Ingredients: 1£ pints milk; 1 teaspoonful butter; 1£ tablespoonfuls rice; 2 tablespoonfuls sugar; dusting of spice or nutmeg

From Sea Cookery, 1911

Presented as published in 1911. 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

596Calories

25 gProtein

72 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories596 kcal

Protein25 g

Carbohydrates72 g

Fiber0.2 g

Sugars60 g

Total Fat27 g

Saturated Fat14 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol98 mg

Sodium279 mg

Potassium1117 mg

Calcium905 mg

Iron0.7 mg

Magnesium91 mg

Phosphorus758 mg

Zinc3.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B123.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)1.5 mg

Folate38 mcg

Choline131 mg

Caffeine0 mg

Water647 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 69. The excerpt below is the record exactly as published.

RICE PUDDING (Without Eggs.) 1£ pints milk 1 teaspoonful butter 1£ tablespoonfuls rice dusting of spice or nutmeg 2 tablespoonfuls sugar

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