Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoonfuls of rice
- 2 cup of stoned rai- 1 teaspoonful of vanilla
- 1 teaspoonful of vanilla
- 4 tablespoonfuls of sugar
- 95 into a pudding dish holding a quart put the rice
- salt
Directions
4 tablespoonfuls of rice: Milk and cream;
Yi teaspoonful of salt; x/2 cup of stoned rai-
1 teaspoonful of vanilla : sins :
4 tablespoonfuls of sugar.
Into a pudding dish holding a quart put the rice, which has been well washed and soaked; fill the dish with milk and cream and add the salt. Put into the oven to cook for about half an hour; add the sugar, vanilla, and raisins, and return to the oven and cook slowly for two hours or more, if necessary. If the milk boils down, lift the skin at the side and add a little more hot cream. To make the pudding creamy it must be cooked very slowly and plenty of cream used. Just before serving spread thickly over the top fresh marshmallows ; put in the oven just long enough for the marshmallows to swell. Serve with whipped cream or plain cream. Garnish with candied cherries or red jelly. — "The Blue Ribbon Cook Book."