Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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-half cup of well-washed rice in one cup of boiling water
- one-fourth teaspoonful of salt
- one cup of milk
- one tablespoonful of grated orange peel
- one cup of boiling water
- five eggs that have been beaten lightly
- five table- spoonfuls of powdered sugar
- orange peel
Directions
Cook one-half cup of well-washed rice in one cup of boiling water and one-fourth teaspoonful of salt. When tender drain from the water and put the rice in a double boiler with one cup of milk and one of cream. Cook twenty miutes. Add the yolks of five eggs that have been beaten lightly with five table- spoonfuls of powdered sugar. Remove at once from the stove, set aside to cool, then add one tablespoonful of grated orange peel and a tablespoonful of the juice, fold in the stiffly-beaten whites. Bake in a well but- tered pudding dish forty minutes. Serve at once with a light, delicate sauce.