Baked Rice Pudding

Name: Baked Rice Pudding
Ingredients: 1 lb. of Rice; 2 Eggs; pint of Milk; 2 ozs. of Sugar; Nutmeg

From Buckmaster's cookery, 1887

The pudding should be baked quickly.

Presented as published in 1887. 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

2313Calories

56 gProtein

453 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories2313 kcal

Protein56 g

Carbohydrates453 g

Fiber5.9 g

Sugars92 g

Total Fat27 g

Saturated Fat14 g

Monounsaturated Fat6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol88 mg

Sodium301 mg

Potassium1619 mg

Calcium1027 mg

Iron20 mg

Magnesium201 mg

Phosphorus1260 mg

Zinc8 mg

Copper1 mg

Manganese4.9 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.9 mg

Vitamin K0.5 mcg

Vitamin B61.2 mg

Vitamin B123.9 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)20 mg

Folate1048 mcg

Choline156 mg

Caffeine0 mg

Water697 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 66. The excerpt below is the record exactly as published.

BAKED RICE PUDDING. Ingredients. 1 lb. of Rice. 2 Eggs. pint of Milk. Nutmeg. 2 ozs. of Sugar

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