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Alabama Rice Bread
From Virginia Cookery-book, 1884
Serves 3
Presented as published in 1884. 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
434Calories
22 gProtein
50 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein22 g
Carbohydrates50 g
Fiber2 g
Sugars9 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol402 mg
Sodium986 mg
Potassium457 mg
Calcium259 mg
Iron2.3 mg
Magnesium48 mg
Phosphorus415 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A218 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate63 mcg
Choline327 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 20. The excerpt below is the record exactly as published.
Alabama Rice Bread. One pint of rice boiled soft, six eggs beaten light, one pint of milk, half a pint of corn meal, a table-spoonful of butter, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.