Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
447
Calories
11g
Protein
17g
Fat
62g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- three tablespoons of sugar
- nine tablespoons of sugar
- a small piece of butter
- one tea-cup of rice
- one lemon grated
- four eggs
- four eggs beaten to a stiff froth
Directions
1
MRS. S. P. WISNER, CEDAR RAPIDS.
2
One tea-cup of rice, boiled in one -fett^-^ofmilk, three tablespoons of sugar, the peel of one lemon grated, the yolks of four eggs, a small piece of butter and a little salt. Pour the foregoing into a dish and bake. Take the white of four eggs beaten to a stiff froth, with nine tablespoons of sugar and juice of a lemon; spread this over the rice, and set into the oven long enough to brown.
3
140 PUDDINGS.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive