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Baked Rice

Name: Baked Rice
Yield: 3 servings
Ingredients: Put 1 quart cooked rice; Beat 2 eggs slightly; 2 cups milk; dot with butter; sprinkle with paprika; salt and pepper

From Boston Cooking-School cook book, 1896

Serves 3

Presented as published in 1896. 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

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 158. The excerpt below is the record exactly as published.

BAKED RICE Put 1 quart cooked rice in buttered baking dish. Beat 2 eggs slightly with 2 cups milk, season highly and pour over rice. Dot with butter, sprinkle with paprika, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.