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Baked Rice Pudding
From The hearthstone; or, Life at home, 1883
Serves 2
Ensure the pudding is baked slowly for the rice to swell thoroughly.
Presented as published in 1883. 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
516Calories
17 gProtein
45 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein17 g
Carbohydrates45 g
Fiber0.3 g
Sugars36 g
Total Fat36 g
Saturated Fat17 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol85 mg
Sodium188 mg
Potassium751 mg
Calcium605 mg
Iron0.6 mg
Magnesium63 mg
Phosphorus511 mg
Zinc2.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate29 mcg
Choline88 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 309. The excerpt below is the record exactly as published.
aked R'ice Pudding. — One teacupful of rice, two tablespoonfuls of moist sugar, one quart of milk, half an ounce of butter, or two small tablespoonfuls of chopped suet, half a teaspoonful of grated nutmeg
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