Baked Rice Pudding, without Eggs

Name: Baked Rice Pudding, without Eggs
Ingredients: 1 quart rice, picked and well washed; 2 teaspoonfuls salt; 6 quarts sweet milk; 1 pound sugar; Enough nutmeg and cinnamon to flavor

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

4337Calories

51 gProtein

1020 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories4337 kcal

Protein51 g

Carbohydrates1020 g

Fiber9.2 g

Sugars454 g

Total Fat6.1 g

Saturated Fat1.3 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium4706 mg

Potassium826 mg

Calcium206 mg

Iron31 mg

Magnesium179 mg

Phosphorus816 mg

Zinc7.8 mg

Copper1.6 mg

Manganese7.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.8 mg

Vitamin K0.7 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)30 mg

Folate1640 mcg

Choline41 mg

Caffeine0 mg

Water82 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 82. The excerpt below is the record exactly as published.

BAKED RICE PUDDING, WITHOUT EGGS. 1 quart rice, picked and well washed. 2 teaspoonfuls salt. 6 quarts sweet milk. 1 pound sugar. Enough nutmeg and cinnamon to flavor

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