vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ricena Pudding
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
510Calories
25 gProtein
49 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein25 g
Carbohydrates49 g
Fiber0 g
Sugars49 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium292 mg
Potassium842 mg
Calcium642 mg
Iron1.3 mg
Magnesium68 mg
Phosphorus641 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate35 mcg
Choline307 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 133. The excerpt below is the record exactly as published.
Ricena Pudding. One quart of milk, six tablespoonfuls of Hoffman's ricena, four tablespoonfuls of sugar, three eggs, save the whites for the top, a little salt. Boil this in double boiler five minutes, then stir in two teaspoons of vanilla
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