Baked Rice Pudding

Name: Baked Rice Pudding
Ingredients: half a pound of rice; four ounces of coarse sugar or molasses; two quarts of milk; two ounces of drippings

From Most for your money cookbook, 1938

This pudding can be given to a sick or young family.

Presented as published in 1938. 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

2837Calories

80 gProtein

356 gCarbs

121 gFat

Full nutrition (34 nutrients)

Calories2837 kcal

Protein80 g

Carbohydrates356 g

Fiber2.9 g

Sugars179 g

Total Fat121 g

Saturated Fat53 g

Monounsaturated Fat38 g

Polyunsaturated Fat16 g

Omega-30.2 g

Cholesterol292 mg

Sodium794 mg

Potassium4841 mg

Calcium2694 mg

Iron15 mg

Magnesium563 mg

Phosphorus2265 mg

Zinc11 mg

Copper1.1 mg

Manganese4.2 mg

Vitamin D21 mcg

Vitamin C0 mg

Vitamin A624 mcg

Vitamin E2.9 mg

Vitamin K0.2 mcg

Vitamin B62.3 mg

Vitamin B1211 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2.8 mg

Niacin (B3)13 mg

Folate524 mcg

Choline444 mg

Caffeine0 mg

Water1769 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 122. The excerpt below is the record exactly as published.

half a pound of rice, four ounces of coarse sugar or molasses, two quarts of milk, and two ounces of drippings

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