Baked Rice
From A lady of good taste, 1954
Presented as published in 1954. 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
1599Calories
55 gProtein
328 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories1599 kcal
Protein55 g
Carbohydrates328 g
Fiber5.2 g
Sugars0.5 g
Total Fat47 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.7 g
Cholesterol126 mg
Sodium3148 mg
Potassium1226 mg
Calcium167 mg
Iron20 mg
Magnesium101 mg
Phosphorus623 mg
Zinc6.2 mg
Copper2.1 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)20 mg
Folate934 mcg
Choline23 mg
Caffeine0 mg
Water1194 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 21. The excerpt below is the record exactly as published.
Baked Rice 214, cups rice 5 cups stock or consommé 14 cup butter
Cook this with the app: pantry check, scaling, and the assistant.