Rice Pudding - Without Eggs
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
1054Calories
36 gProtein
158 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1054 kcal
Protein36 g
Carbohydrates158 g
Fiber0.8 g
Sugars113 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium1541 mg
Potassium1531 mg
Calcium1217 mg
Iron2.6 mg
Magnesium131 mg
Phosphorus1052 mg
Zinc4.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.5 mg
Folate135 mcg
Choline177 mg
Caffeine0 mg
Water866 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 73. The excerpt below is the record exactly as published.
RICE PUDDING— Without Eggs. 4 cups milk. y2 teaspoon salt. 1/3 cup rice. 1/3 cup sugar. Nutmeg to taste.
Cook this with the app: pantry check, scaling, and the assistant.