Rice Pie

Name: Rice Pie
Ingredients: one cup of rice; one-half teaspoonful of salt; four eggs; one-half cup of sugar; one-half nutmeg; one quart of milk; two tablespoonfuls of butter

From Perfection in baking, 1895

Use the same method as for custard pie.

Presented as published in 1895. 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

1906Calories

70 gProtein

289 gCarbs

74 gFat

Full nutrition (34 nutrients)

Calories1906 kcal

Protein70 g

Carbohydrates289 g

Fiber2.3 g

Sugars148 g

Total Fat74 g

Saturated Fat25 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.2 g

Omega-30.2 g

Cholesterol924 mg

Sodium1834 mg

Potassium1950 mg

Calcium1366 mg

Iron11 mg

Magnesium185 mg

Phosphorus1590 mg

Zinc8.6 mg

Copper0.6 mg

Manganese2 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.8 mg

Vitamin K0.8 mcg

Vitamin B61.2 mg

Vitamin B127 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)8.6 mg

Folate504 mcg

Choline772 mg

Caffeine0 mg

Water1036 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 6. The excerpt below is the record exactly as published.

Rice Pie. Line plate same as for custard pie. One cup of rice, boiled very soft with one-half teaspoonful of salt; beat lightly four eggs with one- half cup of sugar; add the rice, one-half nutmeg, a little lemon or cinnamon, one quart of milk or cream, and two tablespoonfuls of butter

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