Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
494
Calories
19g
Protein
14g
Fat
74g
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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 of milk
- one cup of boiled rice
- half pound of powdered sugar
- a cup of sugar
- three eggs
- one lemon
Directions
1
MRS. R. T. WELLSLAGER.
2
One quart of milk, one cup of boiled rice, the yolks of three eggs, a third of a cup of sugar and the grated rind of one lemon. Bake it, and beat the whites of the eggs to a stiff froth ; add a half pound of powdered sugar and the juice of a lemon. This makes an icing to spread over the pudding after it is baked; then brown it. Eat cold.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive