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Baked Rice and Milk Pudding
From Cooking for profit, 1886
Serves 4
Cost of material — 18 cents for 3 pints.
Presented as published in 1886. 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
578Calories
15 gProtein
103 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein15 g
Carbohydrates103 g
Fiber1.2 g
Sugars68 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol44 mg
Sodium142 mg
Potassium606 mg
Calcium475 mg
Iron2 mg
Magnesium55 mg
Phosphorus421 mg
Zinc2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate103 mcg
Choline68 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 114. The excerpt below is the record exactly as published.
Baked Rice and Milk Pudding. 1 cup rice 1 cup sjagar. G cups milk. Cinnamon or nutmeg. A pinch of salt. Wash the rice in three or four waters, put it into a tin pudding pan, and the sugar, milk, salt and piece of stick cin- namon
Cook this with the app: pantry check, scaling, and the assistant.