Ryzon Rice Corn Pudding
From Ryzon baking book, 1916
Presented as published in 1916. 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
1349Calories
56 gProtein
179 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories1349 kcal
Protein56 g
Carbohydrates179 g
Fiber6.3 g
Sugars50 g
Total Fat54 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol520 mg
Sodium2858 mg
Potassium1839 mg
Calcium1266 mg
Iron4 mg
Magnesium181 mg
Phosphorus1353 mg
Zinc6.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A489 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B126.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.9 mg
Niacin (B3)3.1 mg
Folate120 mcg
Choline482 mg
Caffeine0 mg
Water956 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 60. The excerpt below is the record exactly as published.
RYZON RICE CORN PUDDING BY MISS FRANCES R, DICKEY, SAN JUAN, PORTO RICO I level cupful (6 ounces) corn meal. I level tablespoonful rice. 1 level tablespoonful (^ ounce) butter. 2 cupfuls (l pint) milli. I level teaspoonful Ryzon. 1 level teaspoonful salt. 2 eggs. Boil rice in one and one-half cupfuls water for ten minutes. Scald half of the corn meal with the boiled rice. Add melted butter and well-beaten eggs. Then add milk and the remainder of the corn meal, together with the salt and Ryzon. Mix thoroughly and bake in moderate oven 40 minutes. RYZON PLAIN OMELET 2 tablespoonfuls (l ounce) butter. 3 eggs. yi level teaspoonful salt
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