Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- two quarts of water
- one pint of milk
- one teaspoon corn starch
- a pint of rice in two quarts of water
- three eggs
- salt
Directions
Boil a pint of rice in two quarts of water, with a tea- spoon of salt, until quite soft, then put it in small cups, having them quite full ; when perfectly cold, turn them into a dish, take the yolks of three eggs, one pint of milk, one teaspoon corn starch ; flavor with lemon, and cook a^
VALUABLE RECIPES. 211
you do soft custard ; turn over the rice half an hour pre- vious to eating it. This is a nice dessert in hot weather. Sweet meats are a good accompaniment.