gluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding (without Eggs)
From Cookery for every household, 1914
Serves 1
Skim milk may be used, but a little more suet or butter should be added.
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
674Calories
25 gProtein
60 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein25 g
Carbohydrates60 g
Fiber0.2 g
Sugars48 g
Total Fat37 g
Saturated Fat21 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol98 mg
Sodium280 mg
Potassium1118 mg
Calcium904 mg
Iron0.7 mg
Magnesium91 mg
Phosphorus760 mg
Zinc3.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate39 mcg
Choline132 mg
Caffeine0 mg
Water647 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 630. The excerpt below is the record exactly as published.
Rice Pudding (without Eggs) A pinch of salt. Nutmeg or other flavouring. 1| pts. milk. l| table-sps. rice. 1 table-sp. sugar. 1 table-sp. chopped suet
Cook this with the app: pantry check, scaling, and the assistant.