vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rich Rice Pudding
From Cassell's dictionary of cookery, 1892
Serves 8
The pudding may be steamed if preferred.
Presented as published in 1892. 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
190Calories
9 gProtein
20 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein9.3 g
Carbohydrates20 g
Fiber0.4 g
Sugars20 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol123 mg
Sodium107 mg
Potassium327 mg
Calcium244 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus237 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C6.6 mg
Vitamin A99 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline107 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1562. The excerpt below is the record exactly as published.
half a pound of washed rice into a stewpan, three pints of milk, one pint of water, thi-ee ounces of sugar, the peel of one lemon, one ounce of fresh butter ; boil genth' for half an hour, or until the rice is tender ; add four eggs
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