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Scalloped Pumpkin and Rice
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
54Calories
0 gProtein
1 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein0.2 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.3 g
Total Fat5.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0.3 mg
Sodium19 mg
Potassium22 mg
Calcium6.4 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.4 mg
Vitamin A24 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline1.1 mg
Caffeine0 mg
Water7.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 135. The excerpt below is the record exactly as published.
Scalloped Pumpkin and Rice Baked Sweet Potatoes Combination Salad IIoneycomb Pudding Coffee *Scalloped Pumpkin and Rice—In Criscoed fireproof dish arrange layer of stewed pumpkin, cover with 216 layer of boiled rice, then layer of white sauce, proceed until ingred- ients are used. Cover with crumbs, dot with Crisco and bake until browned on top. To cook pumpkin, cut in two, scrape out the interior, pare and cut into small pieces. Steam and cook till tender. Rub through a- sieve, add 2 tablespoons Crisco, season with salt
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