Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
229
Calories
6g
Protein
17g
Fat
13g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cupfuls of half a teaspoonful of salt
- one tablespoonful of sugar
- one tablespoonful of butter
- a teaspoonful of salt
- a cupful of one tablespoonful of sugar
- two eggs
- salt
Directions
1
One and one-half cupfuls of
2
Half a teaspoonful of salt,
3
boiled rice,
4
Two eggs,
5
Three-fourths of a cupful of
6
One tablespoonful of sugar.
7
One tablespoonful of butter.
8
Cover the rice with the milk; add the sugar, butter and salt; let boil three minutes ; add the eggs, well beaten, and cook one minute ; set aside to cool; when cold, shape, roll in crumbs, egg and crumbs; fry and serve very hot.
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive