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Escalloped Rice
From The Twin-city housewife, 1920
Serves 3
If baked too long, it will be hard and dry.
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
568Calories
23 gProtein
59 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein23 g
Carbohydrates59 g
Fiber1.6 g
Sugars1.2 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol102 mg
Sodium625 mg
Potassium151 mg
Calcium527 mg
Iron3 mg
Magnesium42 mg
Phosphorus408 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A241 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.2 mg
Folate135 mcg
Choline45 mg
Caffeine0 mg
Water123 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.