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Savory Rice Pudding No. 1

Name: Savory Rice Pudding No. 1
Yield: 3 servings
Ingredients: half a pound of rice; a quart of milk; a pinch of salt; a tea-spoonful of white pepper; a tea-spoonful of dry mustard; three table-spoonfuls of grated cheese; three eggs

From Cassell's dictionary of cookery, 1892

Serves 3

Sufficient for five or six persons.

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

582Calories

25 gProtein

78 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories582 kcal

Protein25 g

Carbohydrates78 g

Fiber1.3 g

Sugars16 g

Total Fat18 g

Saturated Fat8.9 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol232 mg

Sodium331 mg

Potassium665 mg

Calcium521 mg

Iron4.4 mg

Magnesium71 mg

Phosphorus572 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D4.1 mcg

Vitamin C0.2 mg

Vitamin A201 mcg

Vitamin E0.9 mg

Vitamin K0.4 mcg

Vitamin B60.4 mg

Vitamin B122.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.6 mg

Folate200 mcg

Choline212 mg

Caffeine0 mg

Water335 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1563. The excerpt below is the record exactly as published.

half a pound of rice in a quart of milk till it is tender without being broken. Pour it into a bowl, and mix with it a pinch of salt, a tea-spoonful of white pepper, a tea-spoonful of dry mustard, three table-spoonfuls of grated cheese,. and three eggs

Cook this with the app: pantry check, scaling, and the assistant.