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Baked Rice Pudding
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
696Calories
14 gProtein
144 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein14 g
Carbohydrates144 g
Fiber3 g
Sugars124 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium3375 mg
Potassium976 mg
Calcium446 mg
Iron1.8 mg
Magnesium65 mg
Phosphorus407 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C1.5 mg
Vitamin A104 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate37 mcg
Choline66 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 83. The excerpt below is the record exactly as published.
Baked Rice Pudding 1 quart milk 4 tablespoons rice 1 cup sugar little salt 1 cup raisins
Cook this with the app: pantry check, scaling, and the assistant.