Baked Rice Pudding

Name: Baked Rice Pudding
Ingredients: One teacup rice; two and a half quarts of milk; one half teaspoon salt; a small cup of sugar; half a cup of raisins; cinnamon; nutmeg

From The Pocumtuc housewife, 1897

Presented as published in 1897. 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

3167Calories

95 gProtein

530 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories3167 kcal

Protein95 g

Carbohydrates530 g

Fiber6.6 g

Sugars380 g

Total Fat80 g

Saturated Fat46 g

Monounsaturated Fat17 g

Polyunsaturated Fat3 g

Omega-30.3 g

Cholesterol292 mg

Sodium2128 mg

Potassium4568 mg

Calcium3108 mg

Iron9.5 mg

Magnesium369 mg

Phosphorus2758 mg

Zinc13 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D23 mcg

Vitamin C2.2 mg

Vitamin A780 mcg

Vitamin E1.5 mg

Vitamin K3.5 mcg

Vitamin B61.9 mg

Vitamin B1213 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)3.6 mg

Niacin (B3)11 mg

Folate415 mcg

Choline455 mg

Caffeine0 mg

Water2182 g

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 10. The excerpt below is the record exactly as published.

Baked Rice Pudding. Miss E. Williams. One teacup rice, two and a half quarts of milk, one half tea- spoon salt, a small cup of sugar, half a cup of raisins, cinnamon and nutmeg

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