Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
596
Calories
19g
Protein
26g
Fat
71g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- half pint of rice
- two ounces of butter
- four ounces of sugar
- one tablespoon of nutmeg
- a quart of rich milk
- five eggs very light
Directions
1
MRS. W. S. PRITCHAED.
2
Boil a half pint of rice, drain off the water, let the rice dry and cool; then mix with it two ounces of butter, four ounces of sugar, a quart of rich milk, and one tablespoon of nutmeg and cinna- mon. Beat four or five eggs very light and add to the mixture. Bake one hour in a deep dish. Eat when cold.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive