Baked Rice and Ham

Name: Baked Rice and Ham
Ingredients: 1/2 cup rice; 1 tablespoon onion finely chopped; 2.5 cups stock or water; 2 cups milk; 2 tablespoonsful carrot finely chopped; 1/2 cup cooked ham finely chopped

From Aunt Caroline's Dixieland recipes, 1922

Ham stock or corned beef stock may be used.

Presented as published in 1922. 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

830Calories

49 gProtein

96 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories830 kcal

Protein49 g

Carbohydrates96 g

Fiber1.8 g

Sugars25 g

Total Fat26 g

Saturated Fat13 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol127 mg

Sodium1371 mg

Potassium1354 mg

Calcium659 mg

Iron5.5 mg

Magnesium114 mg

Phosphorus916 mg

Zinc6.1 mg

Copper0.4 mg

Manganese1 mg

Vitamin D5.6 mcg

Vitamin C1.6 mg

Vitamin A290 mcg

Vitamin E0.8 mg

Vitamin K2.2 mcg

Vitamin B60.9 mg

Vitamin B123.4 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)11 mg

Folate213 mcg

Choline197 mg

Caffeine0 mg

Water1130 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 12. The excerpt below is the record exactly as published.

BAKED RICE AND HAM J/2 cup rice, 1 tablespoon onion finely chopped, 2y2 cups stock or water, 2 cups milk, 2 tablespoonsful carrot finely chopped, 1/2 cup cooked ham finely chopped

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