Baked Rice
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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
422Calories
16 gProtein
67 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein16 g
Carbohydrates67 g
Fiber0.9 g
Sugars9.5 g
Total Fat9.3 g
Saturated Fat5.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol27 mg
Sodium594 mg
Potassium386 mg
Calcium385 mg
Iron2.6 mg
Magnesium48 mg
Phosphorus368 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate122 mcg
Choline5.9 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 11. The excerpt below is the record exactly as published.
Baked Rice. — One cup of cooked rice, three-quarters cup of white sauce, or sauce made from meat stock, two tablespoons grated cheese
Cook this with the app: pantry check, scaling, and the assistant.