Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
386
Calories
11g
Protein
17g
Fat
46g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| 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
- a pint of rice till dry
- a piece of butter
- four well-beaten eggs
Directions
1
Partly roast a small fore-quarter of lamb; cut it in pieces, and lay in a dish; season, and pour over it a little water; boil a pint of rice till dry, salt it, and stir in a piece of butter, also the yolks of four well-beaten eggs, only reserving enough to put over the top; spread the rice and the remainder of the eggs over the lamb, to form a covering; bake a light brown.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive