vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Rice Pudding Without Eggs
From The new Kentucky home cook book, 1884
Serves 3
Miss Julia Porter.
Presented as published in 1884. 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
491Calories
22 gProtein
49 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein22 g
Carbohydrates49 g
Fiber2.1 g
Sugars45 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol78 mg
Sodium251 mg
Potassium1066 mg
Calcium820 mg
Iron0.4 mg
Magnesium96 mg
Phosphorus682 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D6.2 mcg
Vitamin C0.4 mg
Vitamin A208 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.9 mg
Folate6.8 mcg
Choline117 mg
Caffeine0 mg
Water574 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 123. The excerpt below is the record exactly as published.
BAKED RICE PUDDING WITHOUT EGGS. Butter well a tin pan ; pour into it half a gallon of fresh milk, one coffee-cupful of jDicked rice, a small pinch of salt, one tea-cupful of granulated sugar (or sweeten to taste), one coffee-cupful of raisins (one-half of them cut in two), grated nutmeg
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