Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 pint cold boiled rice
- one pint of corn meal
- one ounce of butter
- one pint of sweet milk
- one cup of lard
- two cups of boiling water
- a pinch of salt
- two eggs
- two tablespoonfals sugar
- salt
Directions
One pint cold boiled rice, one pint of corn meal, one ounce of butter, two eggs, one pint of sweet milk. Beat the eggs light, add the milk and melted butter. Beat the rice smooth, and add to the milk butter and eggs, and lastly the corn meal and a pinch of salt. Beat very light, and bake in hot, shal- low pans, in a quick oven. Beat the eggs separately, and add the whites when ready for the pans.
One cup of lard, two cups of boiling water, half a teaspoon- ful of soda, two tablespoonfals sugar, and a little salt. Put in as much flour as you can get in, and knead and pound an hour. Roll as thin as possible, cut out, and bake a delicate brown.
LAPLANDERS.