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Baked Rice

Name: Baked Rice
Yield: 1 servings
Ingredients: 2 cups boiled rice; V2 cup milk; 1 cup grated cheese; 1 tablespoon butter; Salt; red pepper; Bread crumbs

From The Institute cook book, 1913

Serves 1

English dairy cheese is preferred for this, although American cheese will do.

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

585Calories

40 gProtein

21 gCarbs

49 gFat

Full nutrition (31 nutrients)

Calories585 kcal

Protein40 g

Carbohydrates21 g

Sugars5.9 g

Total Fat49 g

Saturated Fat21 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol152 mg

Sodium2176 mg

Potassium409 mg

Calcium1227 mg

Iron0.6 mg

Magnesium57 mg

Phosphorus897 mg

Zinc5.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin A316 mcg

Vitamin E0.7 mg

Vitamin K2.1 mcg

Vitamin B60.2 mg

Vitamin B122.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate7.3 mcg

Choline39 mg

Water137 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 54. The excerpt below is the record exactly as published.

BAKED RICE 2 cups boiled rice V2 cup milk 1 cup grated cheese Salt and red pepper 1 tablespoon butter Bread crumbs

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