vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rock Cream Pudding
From Dora's cook book, 1888
Serves 3
Presented as published in 1888. 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
454Calories
15 gProtein
69 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein15 g
Carbohydrates69 g
Fiber0.9 g
Sugars20 g
Total Fat13 g
Saturated Fat7.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol45 mg
Sodium133 mg
Potassium575 mg
Calcium429 mg
Iron2.6 mg
Magnesium55 mg
Phosphorus407 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D3.2 mcg
Vitamin C0.1 mg
Vitamin A106 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate137 mcg
Choline63 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 45. The excerpt below is the record exactly as published.
ROCK CREAM PUDDING. Boil a cup of the best rice till soft in new milk, sweet- ened with powdered sugar, and pile it upon a dish. Lay PUDDINGS. Jf tot on it in different places, square lumps of currant jelly, beat the whites of five eggs to a stiff froth, with a little powdered sugar, and flavor with vanilla. Add to this when beaten very stiff, a tablespoon of thick cream
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