Rice Pudding Without Eggs

Name: Rice Pudding Without Eggs
Ingredients: Half a cup of rice; one scant cup of sugar; one cup of raisins; two quarts of milk

From Cooks in clover, 1889

Mrs. Geo. T. Chapman

Presented as published in 1889. 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

2834Calories

76 gProtein

512 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories2834 kcal

Protein76 g

Carbohydrates512 g

Fiber9.7 g

Sugars418 g

Total Fat64 g

Saturated Fat37 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.4 g

Omega-30.3 g

Cholesterol234 mg

Sodium796 mg

Potassium4438 mg

Calcium2542 mg

Iron7.3 mg

Magnesium323 mg

Phosphorus2256 mg

Zinc9.9 mg

Copper0.7 mg

Manganese1.5 mg

Vitamin D19 mcg

Vitamin C4.4 mg

Vitamin A624 mcg

Vitamin E1.3 mg

Vitamin K6.7 mcg

Vitamin B61.7 mg

Vitamin B1211 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)3 mg

Niacin (B3)7.2 mg

Folate214 mcg

Choline373 mg

Caffeine0 mg

Water1757 g

As published

This recipe was extracted from Cooks in clover (1889), page 36. The excerpt below is the record exactly as published.

Rice Pudding Without Eggs. — Half a cup of | rice, one scant cup of sugar, one cup of raisins, and t two quarts of milk

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