Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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 hour
- one cup of milk
- one-half cup of butter
- a pint of rice
- one cup^ of cold milk
- four well-beaten eggs
Directions
Mix one cup of Hour and a saltspoon of salt in one cup^ of cold milk. Heat in a double boiler one cup of milk, when scalding add the mixed milk and Hour, stir until it is thick, add one-half cup of butter; remove from the tire and when cold add four well-beaten eggs. To be either baked or steam- ed; either in cups or all in one. Serve hot with anj sauce preferred.
8N()W DUMPLINGS.
Have several apples pared and cored; wash a pint of rice, and roll the apples in it, so that the rice will adhere; wrap the apples in pieces of dough, continue until you use up the apples. Put a napkin in the steamer, and put in it the dump- lings; steam until done. Serve with cream and sauce.