Baked Rice Pudding I

Name: Baked Rice Pudding I
Ingredients: Wash the rice well; Put into a buttered baking-dish with the other ingredients

From The practical cookbook, 1917

Presented as published in 1917. 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

1086Calories

37 gProtein

176 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories1086 kcal

Protein37 g

Carbohydrates176 g

Fiber2.3 g

Sugars35 g

Total Fat25 g

Saturated Fat14 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol88 mg

Sodium287 mg

Potassium1301 mg

Calcium949 mg

Iron7.6 mg

Magnesium131 mg

Phosphorus942 mg

Zinc5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B123.9 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.2 mg

Folate410 mcg

Choline140 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 13. The excerpt below is the record exactly as published.

Baked rice pudding I. Wash the rice well. Put into a but- tered baking-dish with the other ingredient

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