Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
433
Calories
19g
Protein
14g
Fat
58g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- one cup of rice boiled tender in one quart of ne-w milk
- one quart of ne-w milk
- two eggs
Directions
1
MRS. C. H. SWEENEY.
2
One cup of rice boiled tender in one quart of ne-w milk, piece of butter size of a walnut, two eggs, a little salt. Make into a roll and, when perfectly cold, cut in slices, dip in egg^ then in crack- ers rolled fine, and fry brown in butter and lard, mixed.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive