Southern Rice Bread

Name: Southern Rice Bread
Ingredients: two eggs; one cup (a half pint) of milk; a tablespoonful of melted butter; a half teaspoonful of salt; one and a half cups of corn meal; one cup of cold boiled rice; a teaspoonful of baking powder

From Left overs, 1898

A unique use for leftover rice.

Presented as published in 1898. 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

1259Calories

37 gProtein

200 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1259 kcal

Protein37 g

Carbohydrates200 g

Fiber9.2 g

Sugars16 g

Total Fat32 g

Saturated Fat15 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol430 mg

Sodium1889 mg

Potassium842 mg

Calcium628 mg

Iron4.8 mg

Magnesium118 mg

Phosphorus778 mg

Zinc3.9 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A356 mcg

Vitamin E1.8 mg

Vitamin K1.2 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.7 mg

Folate118 mcg

Choline360 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 16. The excerpt below is the record exactly as published.

Southern Rice Bread Separate two eggs, beat the yolks until light, and add one cup (a half pint) of milk ; add a tablespoonful of melted butter, a half teaspoonful of salt, and one and a half cups of corn meal ; beat thoroughly, and stir in one cup of cold boiled rice ; add a teaspoonful of baking powder

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