vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Escalloped Rice
From The Twin-city housewife, 1920
Serves 3
Recipe by Mrs. P. H. Hanes.
Presented as published in 1920. 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
496Calories
25 gProtein
35 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein25 g
Carbohydrates35 g
Fiber0.5 g
Sugars0.5 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol263 mg
Sodium506 mg
Potassium162 mg
Calcium509 mg
Iron2.4 mg
Magnesium38 mg
Phosphorus454 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A289 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate106 mcg
Choline149 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 34. The excerpt below is the record exactly as published.
Escalloped Rice To one pint of cooked rice, add one pint of cheese crumbled fine, three eggs well beaten, three-quarters of a cup of sweet milk, a heaping tablespoon of butter; salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.