Rich Pudding
From The Elm City cook book, 1896
To be served either with or without whipped cream.
Presented as published in 1896. 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
2494Calories
44 gProtein
516 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories2494 kcal
Protein44 g
Carbohydrates516 g
Fiber15 g
Sugars225 g
Total Fat47 g
Saturated Fat16 g
Monounsaturated Fat12 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol824 mg
Sodium283 mg
Potassium2577 mg
Calcium794 mg
Iron15 mg
Magnesium163 mg
Phosphorus1106 mg
Zinc5.9 mg
Copper1 mg
Manganese2.5 mg
Vitamin D8.4 mcg
Vitamin C10 mg
Vitamin A415 mcg
Vitamin E2.2 mg
Vitamin K0.7 mcg
Vitamin B61.2 mg
Vitamin B124 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)10 mg
Folate515 mcg
Choline655 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 17. The excerpt below is the record exactly as published.
RICH PUDDING. Wash and soak a cup rice, put in a sauce pan, cover well with water, and let boil until tender. Put into a deep pudding dish a pint of milk, a small cup sugar, tablespoonful butter, teacup- ful seeded raisins, and the beaten yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.