Union Park Rice Pudding

Name: Union Park Rice Pudding
Ingredients: One and a half teacups boiled rice; one half pint milk; a saltspoonful salt; one-half cup sugar; yolks of three eggs

From Six little cooks, 1910

This pudding is light and refreshing.

Presented as published in 1910. 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

704Calories

16 gProtein

112 gCarbs

23 gFat

Full nutrition (30 nutrients)

Calories704 kcal

Protein16 g

Carbohydrates112 g

Sugars112 g

Total Fat23 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium94 mg

Potassium368 mg

Calcium301 mg

Iron0.1 mg

Magnesium29 mg

Phosphorus246 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E3 mg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline43 mg

Water241 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 76. The excerpt below is the record exactly as published.

UNION PARK RICE PUDDING. One and a half teacups boiled rice, one half pint milk, a saltspoonful salt, one-half cup sugar, yolks of three eggs

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