gluten-freenut-freesoy-freefish-freeshellfish-free
Rice Pudding without Eggs
From Handbook of practical cookery, 1886
Serves 3
Presented as published in 1886. 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
527Calories
14 gProtein
54 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein14 g
Carbohydrates54 g
Fiber0.5 g
Sugars24 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol52 mg
Sodium127 mg
Potassium534 mg
Calcium411 mg
Iron1.7 mg
Magnesium48 mg
Phosphorus374 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate88 mcg
Choline61 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 170. The excerpt below is the record exactly as published.
Rice Pudding without Eggs.— Four ounces of rice, one quart of milk, two ounces of suet, two large table-spoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.