Baked Rice Pudding with Raisins

Name: Baked Rice Pudding with Raisins
Ingredients: 4 cups milk; 3/4 cup raisins, seedless

From Cook book (Methodist church, Garland NC, 1950), 1950

Recipe appears to be incomplete.

Presented as published in 1950. 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

1009Calories

37 gProtein

158 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1009 kcal

Protein37 g

Carbohydrates158 g

Fiber6.4 g

Sugars139 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium407 mg

Potassium2518 mg

Calcium1287 mg

Iron2.5 mg

Magnesium167 mg

Phosphorus1124 mg

Zinc4.6 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D9.4 mcg

Vitamin C3.3 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K5 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.1 mg

Folate7.1 mcg

Choline189 mg

Caffeine0 mg

Water881 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 11. The excerpt below is the record exactly as published.

BAKED RICE PUDDING WITH RAISINS 4 cups milk 3/4 cup raisins, seedless

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