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Baked Rice
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
447Calories
16 gProtein
62 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein16 g
Carbohydrates62 g
Fiber0.4 g
Sugars57 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium769 mg
Potassium742 mg
Calcium609 mg
Iron0.3 mg
Magnesium60 mg
Phosphorus500 mg
Zinc2.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline87 mg
Caffeine0 mg
Water430 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 84. The excerpt below is the record exactly as published.
BAKED RICE. Pick and wash one coffeecup of rice, put in a dish that will hold two quarts and a pint, cover with fresh milk, add two- thirds of a cup of white sugar, a teaspoonful of salt, and one of cinna- mon
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