Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Currant | not in our table | 0 |
| Water | not in our table | 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 cup of well-washed rice in a double boiler
- one-half teaspoonful of salt
- one cup of milk
- half cup of chopped almonds
- a piece of currant
- one cup of water till soft
- salt
- nutmeg
- cinnamon
Directions
Steam one cup of well-washed rice in a double boiler with one-half teaspoonful of salt, one cup of milk and one cup of water till soft ; add a little more milk or water if necessary, also cook with it a little nutmeg, cinnamon or rose water, and a half cup of chopped almonds, if cared for. When the rice is soft and has absorbed the liquid, press it in the shape of a bowl. Cook sour apples that have been cored and pared, in a syrup made of half as much water as sugar, till they are tender; remove carefully with a big spoon, place around the rice and fill the inside
HOT PUDDINGS. 257
with them, boil the syrup down and pour around them. Fill each apple up with whipped cream and put a piece of currant or raspberry jelly on top of each. Serve hot or cold.