Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
544
Calories
19g
Protein
14g
Fat
86g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 quart milk
- one cup rice
- one-half cup raisins
- four tablespoons sugar
- two eggs
Directions
1
One quart milk, one cup rice, one-half cup raisins (a little salt if desired). Wash rice and add to the milk and raisins. Then steam one and one-half hours. Yolks of two eggs, four tablespoons sugar. Beat these care- fully together, then beat them into steamed rice. Spread the beaten whites over the top and brown. A layer of jelly spread between the rice and whites of eggs makes a nice variation in the pudding. Mrs. James F. Hosic.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive