Baked Rice Pudding
From Manual for army cooks, 1896
Presented as published in 1896. 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
9585Calories
193 gProtein
2007 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories9585 kcal
Protein193 g
Carbohydrates2007 g
Fiber24 g
Sugars560 g
Total Fat76 g
Saturated Fat40 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.3 g
Omega-30.2 g
Cholesterol234 mg
Sodium12068 mg
Potassium5066 mg
Calcium2917 mg
Iron79 mg
Magnesium694 mg
Phosphorus4063 mg
Zinc28 mg
Copper4.1 mg
Manganese20 mg
Vitamin D19 mcg
Vitamin C0 mg
Vitamin A624 mcg
Vitamin E3 mg
Vitamin K2 mcg
Vitamin B64.2 mg
Vitamin B1211 mcg
Thiamin (B1)12 mg
Riboflavin (B2)3.6 mg
Niacin (B3)78 mg
Folate4192 mcg
Choline453 mg
Caffeine0 mg
Water1928 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 77. The excerpt below is the record exactly as published.
BAKED RICE PUDDING. (Sufficient for 22 men.) 4 pounds lice. i ounce salt. 1 pound sugar. ^ ounce cinnamon. 2 quarts milk. Have two gallons of boiling water, in which place the rice, that has been previously washed ; add the MANUAL FOR ARMY COOKS. 171 salt, and boil for twenty minutes ; strain off any water that may remain. Have a baking dish ready, well greased ; mix the rice with two quarts milk, the sugar, and cinnamon, place it in the dish, and bake for thirty minutes. RICE AND POTATO PUDDING. (Sufficient for 22 men.) 2 pounds rice. 1 quart milk. G pounds potatoes. 2 pounds sugar. 1 pound suet. i ounce salt. Prepare the rice as in Baked Rice Pudding, then put it into a stewpan with the milk, sugar, and salt, and boil for one hour; if it is too dry, add water. Boil the potatoes, peel and mash them, and add them to the rice ; chop up the suet, and mix the whole ; butter a baking dish, pour the mixture in, and bake in a quick oven for thirty minutes. INDIAN-MEAL DUMPLINGS. (Sufficient for 22 men.) 3 pounds Indian meal. 1 ounce salt. 1 pound flour. 1 pound suet or fat. 1 pint molasses. Soak the meal, skim it, boil it in three quarts of water for one hour, take it out, mix it with the flour, salt, molasses, and suet, cut small, flour some cloths, make the paste into balls about three inches in diameter, tie them up each in a cloth, and boil for one hour. Note. — The above may be made plain with butter and milk, and carbonate of soda, or with a baking powder. CANNON BALLS. (Sufficient for 22 men. ) 6 pounds flour. 3 pints molasses, li pounds suet. 1 pint water. Chop up the suet, mix with the flour, mix the molasses with the water, put the flour into a bowl. 172 MANUAL FOR ARMY COOKS. and pour tlie molasses gradually upon it, mixing it with the flour; when the whole is well mixed, not too soft, form it into any size balls required, flour some cloths, tie up each ball separately in cloth, not too tight, and boil from one hour and upward, according to size. Note. — These, with lime-juice sauce, are an excellent anti- scorbutic, and will keep good for twelve months, and longer. They could be made before going on any long voyage, and given out as rations. In the tropics, where fruit is cheap, the fruit is mixed with the molasses, but less fat is used. In Italy honey and verjuice, or vinegar, are used instead of treacle. RICE TOAD-IN-THE-HOLE. (Sufficient for 22 men.) 4 pounds rice
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Cook this with the app: pantry check, scaling, and the assistant.