Baked Rice Pudding with Raisins

Name: Baked Rice Pudding with Raisins
Ingredients: 4 cups milk; 3/4 cup raisins, seedless; 3 tablespoons raw white rice; 1 teaspoon vanilla; l/4 teaspoon salt; l/4 teaspoon nutmeg; l/4 cup granulated sugar

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

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

1341Calories

39 gProtein

235 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1341 kcal

Protein39 g

Carbohydrates235 g

Fiber6.9 g

Sugars190 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol117 mg

Sodium993 mg

Potassium2566 mg

Calcium1299 mg

Iron4 mg

Magnesium177 mg

Phosphorus1163 mg

Zinc5 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D9.4 mcg

Vitamin C3.3 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K5 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.5 mg

Folate84 mcg

Choline191 mg

Caffeine0 mg

Water887 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 3 tablespoons raw white rice 1 teaspoon vanilla l/4 teaspoon salt l/4 teaspoon nutmeg l/4 cup granulated sugar

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