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Rice Puddings in Skins
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
722Calories
8 gProtein
38 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein7.7 g
Carbohydrates38 g
Fiber0.6 g
Sugars3.1 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol94 mg
Sodium48 mg
Potassium171 mg
Calcium97 mg
Iron2.2 mg
Magnesium21 mg
Phosphorus148 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate109 mcg
Choline54 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 216. The excerpt below is the record exactly as published.
Rice Puddings in Skins. Boil a cupful of rice in milk till fairly soft ; add same quantity of roughly shred suet, a beaten egg, and a hand- 544 SCOTLAND ful of cleaned currants ; sweeten with sugar and season with cinnamon and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.