Steamed Rice Pudding
From The school cookery book, 1881
Presented as published in 1881. 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
962Calories
27 gProtein
179 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories962 kcal
Protein27 g
Carbohydrates179 g
Fiber2.3 g
Sugars37 g
Total Fat14 g
Saturated Fat6.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol215 mg
Sodium173 mg
Potassium639 mg
Calcium378 mg
Iron8.5 mg
Magnesium79 mg
Phosphorus549 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.7 mg
Folate433 mcg
Choline201 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from The school cookery book (1881), page 53. The excerpt below is the record exactly as published.
Steamed Rice Pudding. — Prepare in the same way as in the last recipe, as far as “ simmer the rice till quite soft.” Then draw the pan to one side of the fire ; when a little cooled, stir in the yolk of the egg; whisk the white on a dry plate with a knife ; when stiff, stir it lightly into the pudding. Grease a mould or basin, pour the mixture into it ; cover tightly with a greased paper ; steam for about half an hour. Raised Rice Pudding. — Required : % lb. whole rice ; about i oz. bread crumbs ; 2 eggs ; 2 oz. sugar ; 2 oz. butter; 1 pint milk ; 1 inch stick cinnamon ; a pinch of salt. Wash the rice well, put it on the fire with enough cold water to cover it, and bring it slowly to the boil. When the water is absorbed, add the milk
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