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Jillian O’NeilKNH 10310/04/13

Recipe Analysis Assignment

Recipe #1(Pre-1930)

Recipe #2(1970-1980)

Recipe #3(Post 1980)

Recipe #4(Internet)

Name of Recipe “Rice Pudding” “Rice Pudding” “Old-Fashioned Rice Pudding

“Rice Pudding” (by: THE FAE)

Title Of Cookbook The Baker’s and Cook’s Oracle

The Vegetarian Epicure

Puddings Custards and Flans

SparkPeople Recipes

Used for example as an appetizer, entrée, dessert or other

Dessert Dessert – “Sweets”

Dessert Breakfast, Dessert

Written before 1930 1840Written between 1970-1980

1972

Written after 1980 19902009

Found on the internet, date you searched/ found on website, include web address

09/10/13 – “Special Collections” at King Library

09/12/13 – B.E.S.T. Library

09/12/13 – B.E.S.T. Library

09/12/13 –Spark Recipes(http://recipes.sparkpeople.com/recipe-detail.asp?recipe=543499)

Ingredients, similar, different to other recipes?

Similar: rice, milk, sugar, egg

Different: melted butter, nutmeg, lemon peel, wine

Similar: rice, milk, sugar, egg

Different: salt, water, lemon/ orange grind, nutmeg, cloves, heavy cream, vanilla, raisins

Similar: rice, milk, sugar, egg

Different: butter, half and half, raisins, vanilla, cinnamon, nutmeg, heavy cream

Similar: milk, egg,

Different: Brown Rice, currant, cinnamon, brown sugar

Includes Health Benefits or Nutritional claims?*

no no no no

Includes NutritionInformation?*

no no no yes

UsesStandardized recipe format?*

no yes yes yes

Uses narrative procedure?*

yes yes yes yes

Uses Numbered Sequential

no no no no

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procedure?*

According to the United States Department of Agriculture, a standardized recipe “has

been tried, adapted, and retried several times for use by a given foodservice operation and has

been found to produce the same good results and yield every time when the exact procedures are

used with the same type of equipment and the same quantity and quality of ingredients.”

Rice Pudding is traditionally a dessert in many countries around the world. Each location

has a unique variation while the foundation remains the same – rice, milk, sugar and eggs. The

ingredient list and preparation method determines the final outcome of this dessert. Dating back

to 1840, rice pudding has been a staple for breakfast, dinner and desserts. White or Arborio rice

provides a creamier consistency where as brown rice provides a coarse, nuttier texture. The dairy

choice also creates a varied, thick or thin outcome – cream, whole milk or evaporated cream.

Sweeteners are added based on culture influences – sugar, honey, brown sugar, condensed milk

or syrups. Flavorings and spices also can vary based on culture influences – ginger, cinnamon,

nutmeg, cloves, raisins, vanilla, currant, orange and lemon grind. Lastly, eggs are important for

thickness and flavor.

In 1840, The Baker’s and Cook’s Oracle was published and included the recipe titled

“Rice Pudding.” This dessert has the four major ingredients – rice, milk, sugar and egg. In

comparison to other recipes, it contains melted butter, nutmeg, lemon peel and wine. This recipe

is simple and doesn’t include specific measurements. It states to “boil as much as you want” and

to “bake” but doesn’t include time or temperature. The recipe suggests eating it with butter,

sugar and wine. This recipe does not contain health benefits, nutritional claims or nutritional

information. Although it does not use the standardized recipe format or numbered sequential

procedure, it does use the narrative procedure.

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In 1972, The Vegetarian Epicure was published and included the recipe also titled “Rice

Pudding.” Used as a dessert or “sweets,” this recipe of rice pudding includes the four major

ingredients in addition to salt, water, lemon and orange grinds, nutmeg, cloves, heavy cream,

vanilla and raisins. In this recipe, the rice is cooked first and simmered with milk, lemon,

nutmeg, and ground cloves until the rice is tender. Once it is cooled, the other ingredients are

added and it is also put in a buttered dish to bake. This time, it will cook at about 300°F to 325°F

for 2 to 3 hours – or until it is “nicely browned on top.” It is served hot or cold with a cream or

custard sauce. This recipe does not include health befits, nutritional claims, nutritional

information or a numbered sequential procedure. It does, however, use the standardized recipe

format and narrative procedure.

In 1990, Pudding Custards and Flans was published, including the recipe “Old-

Fashioned Rice Pudding.” This dessert recipe includes the four major ingredients as well as

butter, half and half, raisins, vanilla, cinnamon, nutmeg, and heavy cream. The ingredients are

combined and placed in a buttered baking dish. Then, it is baked at 350°F for 2.5 to 3 hours. It is

recommended to be served – warm or chilled – with a glass of cold heavy cream. This recipe

does not include health befits, nutritional claims, nutritional information or a numbered

sequential procedure; however, it does follow the standardized recipe format and narrative

procedure.

In 2009, The FAE uploaded a recipe titled “Rice Pudding” to www.sparkrecipes.com.

This simple recipe can be used for breakfast or as a dessert. This recipe includes the traditional

milk and egg in addition to brown rice, currant, cinnamon, and brown sugar. It is suggested to

mix all the ingredients together and then heat on the stovetop until the mixture is of a thick

consistency. This recipe includes nutrition information as well as uses a standardized recipe

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format and narrative procedure. As for nutritional information, one serving of this recipe is 277.2

calories, 2.9g fat, 57.4 mg cholesterol, 129 mg sodium, 49.7g carbohydrates, 2.9g dietary fiber

and 12.4g of protein. It doesn’t include health benefits, nutritional claims or a numbered

sequential procedure.

Over time, it appears that the four major ingredients remained the same – rice, milk,

sugar and egg. The flavoring and spices added to the recipe made each unique and

individualized.

I am very interested in recipe and product development. My current internship, with The

Nutrition Twins, involved recipe development and nutritional analysis. I would love to have this

as a career path option. In addition, creating my own recipe book, database or cooking show is an

additional future aspiration. I have grown up “developing recipes” with my mother and I would

enjoy sharing those recipes with others. If I were to work for a food company, I would prefer to

work in the recipe development department.