Baked Rice Custard

Name: Baked Rice Custard
Ingredients: 1 3^ c. cooked rice.; c. brown sugar.; 2 tb. butter.; 2 eggs.; 3 c. milk.; Traisins; % c. < currants; 1 T. vanilla or grated lemon rind.

From Canadian cook book, 1924

Presented as published in 1924. 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

1704Calories

48 gProtein

303 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1704 kcal

Protein48 g

Carbohydrates303 g

Fiber5.3 g

Sugars206 g

Total Fat56 g

Saturated Fat17 g

Monounsaturated Fat9 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol523 mg

Sodium483 mg

Potassium2384 mg

Calcium1168 mg

Iron8.3 mg

Magnesium190 mg

Phosphorus1187 mg

Zinc6.2 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D9 mcg

Vitamin C104 mg

Vitamin A401 mcg

Vitamin E2.2 mg

Vitamin K3.6 mcg

Vitamin B61.1 mg

Vitamin B124.8 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)5.9 mg

Folate207 mcg

Choline443 mg

Caffeine0 mg

Water976 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 80. The excerpt below is the record exactly as published.

BAKED RICE CUSTARD. 1 3^ c. cooked rice. c. brown sugar. 2 tb. butter. 2 eggs. 3 c. milk. Traisins % c. < currants (.dates. 1 T. vanilla or grated lemon rind.

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