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 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| 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 cups of grapes
- three pints of cream
- half pints of water should be poured over the ice in the freezer
- one pint of water should be added to the ice after packing
- a cup of rice
- a cup of water
- two spoons of sugar
- one part of coarse table salt to two parts of ice broken the size of a walnut
- two parts of ice broken the size of a walnut
Directions
Mrs. A. M. Lewis.
A very delicate dish, is made of one-third of a cup of rice, two cups of grapes, half a cup of water, and two spoons of sugar. Sprinkle the rice and sugar among the grapes, while placing them in a deep dish ; pour on the water, cover close and simmer two hours slowly in the oven. Serve cream as sauce, or cold as pudding. If served warm as pudding, increase slightly the proportion of rice and sugar.
Glittering squares of colored ice.
Sweetened with syrups, tinctured with spice;
Creams and cordials and sugared dates ;
Syrian apples, Othmanee quinces,
Limes and citrons and apricots.
And wines that are known to Eastern princes.
And all that the curious palate could wish. Pass in and out of tha cedam doors.
— T. B. Aldrich.
Use one part of coarse table salt to two parts of ice broken the size of a walnut. This should be firmly packed around the cream pail to the height of the freezer. For three pints of cream, one and a half pints of water should be poured over the ice in the freezer, and for every additional quart of cream one pint of water should be added to the ice after packing. When there is no ice- cream freezer convenient, ices may be frozen by putting the cream to be frozen in a tin pail with a close cover. This ice and salt for packing may be put in a larger pail and packed firmly around the pail of cream to be frozen. Let this stand to chill for twenty or thirty minutes, then remove the cover and stir the freezing mixture within
250 THE HOME COOK BOOK.
until stiff. Then re-pack, cover the whole closely with a woolen cloth or carpet and leave for an hour or two in a cool place.