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Baked Rice
From The Cook County cook book, 1912
Serves 2
Recipe attributed to Mrs. Jas. M. Northcott.
Presented as published in 1912. 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
543Calories
18 gProtein
88 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein18 g
Carbohydrates88 g
Fiber1.2 g
Sugars18 g
Total Fat12 g
Saturated Fat7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol44 mg
Sodium736 mg
Potassium650 mg
Calcium482 mg
Iron3.8 mg
Magnesium68 mg
Phosphorus471 mg
Zinc2.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate205 mcg
Choline70 mg
Caffeine0 mg
Water569 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 297. The excerpt below is the record exactly as published.
BAKED RICE. — Let 1 cup of rice soak several hours, in 2 cups of warm water. Drain, and put in a baking-dish, and cover with 3 cups of milk, containing Y^ a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.