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Sudlash (Rice Pudding)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
694Calories
2 gProtein
91 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories694 kcal
Protein2.2 g
Carbohydrates91 g
Fiber0.4 g
Sugars67 g
Total Fat36 g
Saturated Fat22 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1.5 g
Cholesterol108 mg
Sodium2.2 mg
Potassium37 mg
Calcium9.3 mg
Iron1.4 mg
Magnesium7.9 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate71 mcg
Choline1.8 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 30. The excerpt below is the record exactly as published.
Sudlash. (Rice Pudding.) Wash some rice well and soak in water for two hours, and then fry it in clarified butter. The butter should be equal in weight to the rice. When the rice is'fried take some sugar double in weight to the rice ; 51 BANQUETS OF THE NATIONS boil it, and mix the syrup with the boiled rice. Pour some raisins and some pounded cinnamon
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