vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding without Eggs
From The century cook book, 1894
Serves 3
This is sometimes called creamed rice.
Presented as published in 1894. 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
540Calories
20 gProtein
78 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein20 g
Carbohydrates78 g
Fiber0.8 g
Sugars32 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium799 mg
Calcium616 mg
Iron2.6 mg
Magnesium73 mg
Phosphorus560 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate137 mcg
Choline90 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 86. The excerpt below is the record exactly as published.
Rice Pudding without Eggs. Put into a pudding dish one cupful of rice and three pints of milk, add one tea- cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.